Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus

Ingredients

• 1.8 pounds baby artichokes 
• 0.5 teaspoon pepper black freshly ground
• 3 pound pork loin boneless
• 1 tablespoon rosemary leaves fresh chopped
• 16  garlic clove peeled unpeeled
• 2  optional: lemon 
• 1 cup chicken broth 
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 10 small shallots peeled
• 0.7 cup wine dry white dry
• 3 tablespoons coarse mustard whole

Equipment

• bowl
• sauce pan
• oven
• knife
• roasting pan
• wooden spoon
• aluminum foil
• stove
• mortar and pestle
• slotted spoon
• peeler

Directions

1. Grate enough lemon peel (yellow part only)from 1 lemon to measure 2 teaspoons. Grindlemon peel and 6 peeled garlic cloves,rosemary, salt, and pepper in mortar withpestle or in mini processor until pasteforms.
2. Add mustard; mix until blended.
3. Cut peeled lemon in half. Fill largesaucepan 2/3 full of water. Squeeze 1 lemonhalf into water; add squeezed lemon halfto saucepan.
4. Sprinkle water with salt andbring to boil.
5. Meanwhile, working with 1 artichokeat a time, cut off top 1/3 of artichoke. Breakoff dark outer leaves until only pale greenleaves remain. Using vegetable peeler, trimstem and any uneven parts around heart.Rub cut edges with second peeled lemonhalf.
6. Place in saucepan of boiling saltedwater with lemon. Cook until artichokes aretender when pierced with knife, about 8minutes.
7. Drain; pat dry. DO AHEAD: Mustardpaste and artichokes can be made 1 dayahead. Cover separately and chill.
8. Coat 13 x 9 x 2-inch roasting pan withnonstick spray.
9. Place pork, fat side up, inpan. Rub mustard paste over top and sidesof pork.
10. Let marinate at room temperature30 minutes.
11. Place artichokes, 10 unpeeledgarlic cloves, shallots, and oil in mediumbowl.
12. Sprinkle with salt and pepper; toss tocoat and set aside.
13. Preheat oven to 450°F. Roast pork untilcrust begins to brown, about 20 minutes.Reduce heat to 350°F. Arrange artichokemixture around pork. Roast until instant-readthermometer inserted into center ofroast registers 145°F and vegetables aretender, about 45 minutes.
14. Transfer pork towork surface; tent with foil to keep warmand let rest 15 minutes.
15. Using slotted spoon, transfervegetables to medium bowl; cover tokeep warm.
16. Place roasting pan directlyon stovetop over medium-high heat.
17. Addvermouth and bring to simmer, scrapingup any browned bits with wooden spoon.Simmer until reduced to 1/4 cup, about3 minutes.
18. Add chicken broth; simmeruntil reduced to scant 1/2 cup jus, about3 minutes. Season with salt and pepper.
19. Cut pork into 3/4-inch-thick slices;arrange on platter. Spoon vegetables aroundpork.
20. Serve, passing jus alongside.
21. Per serving: 435.2 kcal calories,
22. 9 % calories from fat, 18.3 g fat,
23. 6 g saturated fat,
24. 9 mg cholesterol,
25. 5 g carbohydrates,
26. 0 g total sugars,
27. 7 g net carbohydrates,
28. Bon Appétit