Rosemary Honey Pork Loin & Warm Lentil Salad
Oi Gente!! Easter is right around the corner, and if you’re on of those peeps...
- Prep time
- 2 hr
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lb pork loin (washed and trimmed)
- Juice of 1 lime
- 10 garlic cloves (peeled)
- 1/3 c olive oil
- 1 tbsp of dijon mustard
- 1/2 tbsp fresh rosemary leaves (roughly chopped)
- 1/3 c honey
- 1/4 tsp salt
- 3 strips of bacon (diced)
- 4 Tbsp of butter (divided)
- 1 onion (diced)
- 2 cups of french (or black lentils, cooked)
- 1 bunch of fresh collard greens (thinly sliced)
- 3 strips of of bacon (diced)
- 2 cloves of garlic (minced)
- 1/2 red onion (thinly sliced)
- salt and pepper to taste
Instructions
- 1
"Wash" the pork with the lime juice.
- 2
Season pork loin with salt and pepper, on all sides, set aside for 10 mins.
- 3
Add the garlic, the olive oil, the mustard, the rosemary, the honey and the salt to a blender and pulse until creamy.
- 4
Add the pork to a ziplock bag, and add the marinade. Let marinade for 2 hours in the refrigerator.
- 5
After about 2 hours, take the pork out of the fridge, and let it sit out of the fridge about a half an hour.
- 6
Remove the pork from the marinade, and reserve it for cooking.
- 7
Pat the pork dry, to remove excess marinade.
- 8
Tie the pork loin with a twine.
- 9
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.
- 10
Cook the onions until transparent, about 2 minutes.
- 11
Add the pork to the pan and brown all sides, a few minutes per side.
- 12
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.
- 13
When the pork is cooked, remove it from the pan into a cutting board and let it rest.
- 14
Meanwhile, reduce the sauce in the pan and finish it with butter.
- 15
When the loin is almost ready, start preparing the lentil salad.
- 16
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.
- 17
Toss in the cooked lentils and the greens, season with salt and pepper.
- 18
Give it a few tosses until the greens begin to wilt, 2 mins.
- 19
Turn off the heat and add in the red onions, toss and serve.