Rosemary Honey Pork Loin & Warm Lentil Salad
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Unrated
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Prep Time
2 hrs
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Cook Time
40 mins
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Total Time
2 hrs 40 mins
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Servings
6
Rosemary Honey Pork Loin & Warm Lentil Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the Pork:
- 1.5 lb pork loin washed and trimmed
- lime juice of 1
- 10 garlic peeled, cloves
- 1/3 c olive oil
- 1 tbsp Dijon mustard
- 1/2 tbsp rosemary roughly chopped, fresh leaves
- 1/3 c honey
- 1/4 tsp salt
- 3 Bacon diced, strips
- 4 Tbsp butter divided
- 1 onion diced
For the Lentil Salad
- 2 cups of french or black lentils, cooked
- 1 collard greens thinly sliced, fresh, bunch
- 3 Bacon diced, strips
- 2 cloves garlic minced
- 1/2 red onion thinly sliced
- salt to taste
- black pepper to taste
Instructions
- "Wash" the pork with the lime juice.
- Season pork loin with salt and pepper, on all sides, set aside for 10 mins.
- Add the garlic, the olive oil, the mustard, the rosemary, the honey and the salt to a blender and pulse until creamy.
- Add the pork to a ziplock bag, and add the marinade. Let marinade for 2 hours in the refrigerator.
- After about 2 hours, take the pork out of the fridge, and let it sit out of the fridge about a half an hour.
- Remove the pork from the marinade, and reserve it for cooking.
- Pat the pork dry, to remove excess marinade.
- Tie the pork loin with a twine.
- Add the bacon to a dutch oven and cook on stove top over medium heat. When it starts to brown, add 2 Tbsp of butter, and when it melts add the onions.
- Cook the onions until transparent, about 2 minutes.
- Add the pork to the pan and brown all sides, a few minutes per side.
- Add the reserved marinade to the pan, add 1/2 cup of water, cover, reduce the heat and let it cook for 25-30 mins, or until internal temperatures reaches 150F. Check the pork occasionally while it is cooking to make sure the liquid doesn't evaporate completely (if it does, add a little more water), and turn it halfway through cooking.
- When the pork is cooked, remove it from the pan into a cutting board and let it rest.
- Meanwhile, reduce the sauce in the pan and finish it with butter.
- When the loin is almost ready, start preparing the lentil salad.
- Add the bacon to a another pan and cook on stove top over medium heat. When it starts to brown, add the Garlic and cook until fragrant for about 2 mins.
- Toss in the cooked lentils and the greens, season with salt and pepper.
- Give it a few tosses until the greens begin to wilt, 2 mins.
- Turn off the heat and add in the red onions, toss and serve.
Bom Apetite!!
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