Pork Loin with Garlic Herb Crust, Green Grape Mustard Sauce, and Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a bowl, toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread it on the tray and roast for 15 minutes at 220°C / 425°F.

3. 3

   Meanwhile, pat the pork loin dry with paper towels and season it with 1 teaspoon salt and 1/4 teaspoon black pepper.

4. 4

   In another bowl, combine the breadcrumbs, minced garlic, parsley, thyme, lemon zest, 1 tablespoon Dijon mustard, and 1 tablespoon olive oil until evenly moistened.

5. 5

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork loin on all sides for 4 to 5 minutes.

6. 6

   Remove the tray from the oven, stir the cauliflower toward the edges, and place the seared pork in the center. Press the breadcrumb herb mixture onto the top of the pork.

7. 7

   Roast everything together at 200°C / 400°F for 18 to 22 minutes, or until the center of the pork reaches 63°C / 145°F. Let the loin rest for 8 minutes before slicing.

8. 8

   While the pork roasts, melt the butter in the same skillet over medium heat. Add the shallot and cook for 2 minutes until softened.

9. 9

   Add the green grapes and cook for 2 minutes more. Pour in the white wine and let it reduce for 3 minutes.

10. 10

    Add the chicken stock and the remaining tablespoon of Dijon mustard. Cook over medium heat for 4 to 5 minutes until the sauce lightly thickens. Adjust with the remaining salt and pepper to taste.

11. 11

    Slice the pork loin into thick pieces and serve with the roasted cauliflower. Spoon the green grape mustard sauce over the top just before serving.