Rosemary Honey Pork Loin & Warm Lentil Salad
Season pork loin with salt and pepper, on all sides, set aside for 10 mins.
- 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
- "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.
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 preparation.
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 preparation. 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.
