Pork Loin with Golden Sesame Crust, Cider Shallot Sauce, and Roasted Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork loin dry with paper towels and season it all over with 5 g of salt and the black pepper.

2. 2

   Mix the white sesame seeds and breadcrumbs on a plate. Brush the surface of the pork with Dijon mustard and press on the sesame mixture to create a light, even crust.

3. 3

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 minutes per side until lightly browned without burning the crust.

4. 4

   Transfer the skillet to the oven and roast the pork for 14 to 18 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F. Remove the meat, loosely cover with foil, and let it rest for 8 minutes.

5. 5

   Meanwhile, place the Brussels sprouts on a baking tray. Add the remaining tablespoon of olive oil, the sliced garlic, half of the fresh thyme, and 3 g of salt. Toss well and roast at 220 °C / 425 °F for 18 to 20 minutes, stirring once, until tender and browned on the edges.

6. 6

   For the sauce, place the pork skillet over medium heat. Add the butter, shallots, and minced garlic. Cook for 3 to 4 minutes until the shallots are soft.

7. 7

   Pour in the apple cider, chicken stock, apple cider vinegar, honey, and the remaining fresh thyme. Scrape up the browned bits from the pan and cook for 8 to 10 minutes until the sauce reduces and becomes lightly silky. If it gets too concentrated, add the water.

8. 8

   Taste the sauce and adjust with the remaining salt if needed. Slice the pork loin into thick medallions and serve with the cider shallot sauce spooned over the top alongside the roasted Brussels sprouts.

9. 9

   If desired, place the pork under the broiler for 1 minute at 230 °C / 450 °F before slicing to deepen the crust color, watching closely so the sesame does not burn.