Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic - Dijon mustard

Method

• I love this recipe because it elevates a lean cut of pork and makes it rich and tender.
• Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables.
• These vegetables end up with a wonderful flavor after cooking in the oven.
• It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks.
• Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.
• Preheat the oven to 500 degrees F.
• In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter.
• Whisk together and set aside.
• Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan.
• Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil.
• Brown the pork, without moving it around, for 3 minutes.
• Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil.
• Repeat this process turning the pork every 3 to 4 minutes.
• The most important thing?
• Be patient.
• Get the other vegetables together as the meat browns.
• For your "Built-In Vegetables":
• Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil.
• Season with salt, to taste, and stir in the chili flakes.
• Heat a roasting pan over medium-high heat.
• Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.
• When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.
• In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan.
• Add the diced bread and toast over low heat.
• Remove to a paper towel lined plate and set aside until service.
• Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks.
• Pour the mustard mixture over the pork.
• Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes.
• Test the temperature in the center of the loin.
• You are looking for an "ideal" internal temperature of 90 degrees F on an instant-read thermometer.
• Roast for 10 to 15 additional minutes and test again.
• You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to "rest" for 10 minutes.
• Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon.
• Stir to blend with the vegetables.
• Taste for seasoning.
• Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.
• Garnish with croutons and serve.