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Herb-Roasted Pork Loin with Haricots Verts, Spring Onions, and Mustard Breadcrumbs

1/2 cup Dijon mustard
1 tablespoon thyme leaves, plus 6 sprigs
2 tablespoons chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
10 cloves garlic, smashed
3 pounds center-cut pork loin
3 sprigs rosemary, broken into 3-inch pieces
3 sprigs sage
6 tablespoons unsalted butter, sliced
1 cup chicken stock or water
Haricots verts and spring onions (recipe follows)
Mustard breadcrumbs (recipe follows)
Kosher salt and freshly ground black pepper
1 1/2 pounds haricots verts, stems removed, tails left on
3 bunches spring onions
4 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves
2 tablespoons unsalted butter
10 small sage leaves
Kosher salt and freshly ground black pepper
1 cup fresh breadcrumbs
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 teaspoon thyme leaves
1 teaspoon chopped flat-leaf parsley


Whisk together the mustard, thyme leaves, parsley, and 2 tablespoons olive oil in a shallow baking dish. Stir in the garlic, and slather the pork with this mustard mixture. Cover and refrigerate at least 4 hours, preferably overnight. Take the pork out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the pork generously with salt and pepper. Reserve the marinade. Preheat the oven to 325F. Heat a large saute pan over high heat for 3 minutes. Swirl in the remaining 2 tablespoons olive oil, and wait a minute or two, until the pan is very hot, almost smoking. Place the pork loin in the pan, and sear it on all sides until well browned and caramelized. Dont turn or move the pork too quickly or all the mustard will be left in the pan and not on the pork. Be patient; this searing process takes 15 to 20 minutes. Transfer the pork loin to a roasting rack, and slather the reserved marinade over the meat. Reserve the pan. Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons butter. Roast the pork until a thermometer inserted into the center reads 120F, about 1 1/4 hours. Let the pork rest at least 10 minutes before slicing. While the pork is roasting, return the pork-searing pan to the stove over medium-high heat. Wait 1 to 2 minutes and then deglaze it with the chicken stock or water. Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits. Swirl in 3 tablespoons butter and set aside. Arrange the haricots verts and spring onions on a large warm platter. Slice the pork thinly, about 1/4-inch thick, and fan the meat over the beans. Add the buttery pork juices and herbs to the sauce, bring it to a boil, and then spoon it over the pork. Shower the mustard breadcrumbs over the top. Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente. Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges. Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, its best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning. Preheat the oven to 375F. Place the breadcrumbs in a medium bowl. Heat a small saute pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the breadcrumbs, tossing to coat them well. Transfer the breadcrumbs to a baking sheet, and toast them 10 to 12 minutes, stirring often, until theyre golden brown and crispy. Marinate the pork the day before serving. You can blanch the haricots verts and cut the spring onions ahead of time, but cook them while the pork is resting. The mustard breadcrumbs can be made a few hours ahead of time.

Source: www.epicurious.com