Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic

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Two days ago while watching Alex's Day Off on Cooking Channel, I fell in love with the idea of this recipe. I made this dish last night and this was the best recipe for Pork Loin that I have ever made. I love Brussels Sprouts and Shallots, which were of the same size. Plus, adding garlic in their skin was so smart to cook along with everything else because garlic was delicious and creamy but not over powering. This is one of those recipes that looks elegant if served to guests but can also be a weeknight meal with a little bit of preparation. If you marinate the meat overnight and have your brussels, shallots and garlic all ready to go, you only need to turn on the oven, sear the meat, roast the entire thing and wait about 15 minutes after it's cooked to serve. Because of it's simplicity, I would make this for a holiday meal without question. Another one of Alex Guarnaschelli's super stellar dishes. Thanks Alex for making a great dish easy to prepare and fantastic to enjoy.

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Fabulous pork. One thing I noticed - maybe others did too who saw the show, she clearly put the mustard sauce on the roast BEFORE putting the meat in the oven @ 500 degrees. And not peeling the garlic - who would have known but it sure works.

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We used this recipe for our Christmas eve dinner. It was delicious. Instead of Brussels Sprouts, etc., I used turnips and parsnips. We had Brussels Sprouts as a side dish. I will use this method of cooking pork again.

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This was better on my 3rd attempt. This time I seared outside on the grill after brining my roast for 24 hrs in a simple brown sugar and Kosher salt 50-50 mix. I got a great bargain on this roast at $2.99/ lb, for a 3.87 lb roast, so I was eager to experiment further with this recipe. Searing on a 450 degree gas grill worked great. Gave me beautiful grill marks. Then I followed Alex's directions almost word for word, except I added a 3rd mustard, a hot and sweet type, and this combo was better than the Dijon and the grainy combo. I also "stuffed" the loin with peeled garlic chunks in addition to roasting whole, unpeeled cloves. That roasted garlic flavor adds another level to this dish. Ditto the lemon zest. Thanks, Alex!

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I would agree this was an excellent meal... One thing that should of been mentioned was you should use just enough mustard sauce to coat the roast thinly so it can crust up. I just did what was told and poured the mixture all over the roast. And it had a nice crust when done... but soooo much mixture in between the crust and roast that it fell off into the pan onto the veggies... making them overly mustardy. The flavors if only a little were in the pan would of been fantastic... even hubby said he could tell the profile and if only a tad fell in then the sprouts would of been good. Another thing was it was overly spicy and I am a spiceaholic. So have a high threshold. Will make again, only using enough sauce to evenly coat the roast and then cut the red pepper flakes in half.

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Awesome! I think that was the best pork roast I ever made! I had no idea that lemon worked so well with pork. I did cook my pork a little longer until it reached 140.

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WOW. I *loved* this dish. In fact, even though we just had it 2 Sundays ago, I called my family last night to ask if they mind if we have it again this Sunday : Very rich, a lot of flavor depth, and just YUM. And now off to the store for the ingredients to do it all over again!

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This was the first time I actually ate pork that wasn't well done. We couldn't believe how juicy pork can actually be. The seasoning was absolutely perfect for this dish. And my husband who hates brussel sprouts actually had seconds.

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She does it again! Another flavorful recipe from Alex. This was the first time I tried using a rack and it really did make a difference. The sear was perfect, the roast was juicy and the mustard sauce was perfect. I, too, added carrots for the color. I served this with Danny Boome's "Potato Gratin Boome Style" and took some leftovers to work the next day.

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A few of the reviewers mentioned peeling the garlic cloves before roasting them. You're missing the best reason to leave them in their skin -flavor. Roasted garlic takes on a wonderful texture and sweetness when roasted whole or broken down into single cloves.

When serving, simply press with your fork to 'squeeze' out the innards. The softened garlic flesh serves as a substitute (and more healthful spread for butter. For that reason, I never roast vegetables or potatoes without at least one head of garlic - drizzled with Olive Oil.

Without the skins on, this is just cooked garlic. With it on, it's incredible, beautiful, and fantastic roasted garlic.

Btw, I'm wondering if the people who had problems with the crispiness of the coating didn't follow the instructions (on the TV and in the written version to make sure the roast was on a rack with a lot of air-space around it. Also, did you sear it enough?