Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic

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Loved it! It was so very moist, tender and tasty! I'm beginning to understand "layers of flavor" as I try these recipes. It was wonderful reheated for lunch at work too! What a treat to have waiting for your lunch break!!!

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I would agree that there was a lot of mustard topping. I put a pretty thick layer on and had about half left or a little less. I like my pork pink and juicy, but thought 120 was a little on the low side. I would say if tented for a good rest, it might be fine, but I did not tent and only rested for about 5 minutes and cooked to 140...it was perfect to my liking...medium and juicy. I am not sure how anyone could come up 'bland' with lemon juice, lemon zest, fresh herbs, good mustards, vinegar, red pepper flakes and shallots and garlic...just all pretty in your face flavors as was this meal. Hubby loved it and I as well. I just served it with boiled buttered yukons with fresh parsley and chives in order to not compete too much with the other bold flavors and we thought it was SO flavorful we actually had to pull out some creme fraiche to put on the potatoes as a little 'break' for the taste buds. This was very enjoyable and we will make it again...probably soon to use up the rest of the mustard topping.

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Agree with those who would have reduced the amount of mustard sauce. We did have a smaller roast, but we slathered on the mustard sauce and it never quite crisped up like I wanted it to. The best part of this dish was the veggies! I roast vegetables all the time, but the extra step of adding the lemon and vinegar sent the taste through the roof.

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Alex: I love, love your cooking and your show. I didn't love the roasted pork loin. I read other reviews and did cut back on the mustard. (I probably had a smaller roast. The pork was juicy and tender, the vegetables were good, and even though I cut back on the amount of lemon, I found it to be too lemony. I also served it with a mustard-cream pan sauce since I didn't have any drippings left in the roasting pan. It was good but I probably won't make it again.

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Follow the cooking directions and it will be flawless. I used frozen brussel sprouts and added baby carrots for more color. Also, I didn't have sherry vinegar, so I added a splash of sherry to the veggies instead. It made terrific sandwiches the next day. Moist and delicious. I really enjoy the show.

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Not sure what happened with the other folks but this recipe is outstanding. Has a bright and clean taste. Very juicy and moist. Everyone loved it! Highly recommend! A brand new family favorite!

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I haven't made it yet. But in reading over the recipe after watching the show on DVR I don't think the instructions are as good as what she described on television. For example, she set the oven to 500 but from what I gathered from the show she didn't leave it at 500, she turned it down after she put the pork in the oven.

With any meat no matter what, I just cut open a fresh clove of garlic and rub the meat down, drizzle it with olive oil and add salt and pepper and then I utilize the recipe that I am using. I just think it's a good foundation

I am totally enjoying the show though!! She said you should flirt with your grocer and butcher because it makes you get better stuff. I totally agree with that.

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I don't know why the reviews are mixed. I followed the recipe and it was GREAT!!!! Thank you Alex

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Hmmm. I'm not sure why this is not getting better reviews - I thought it was great. I did add diced potatoes to the veggies and I cooked my roast quite a bit longer. I also halved the brussel sprouts. I took the roast out of the oven at 137 and it went up to 146 after resting 10 minutes. Next time I'll leave it in the oven until at least 140. Other than that, no changes. Easy meal for a weeknight, but perfect for a cool fall Sunday afternoon.

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The roast came out flavorful and tender, but I had to take the veggies out early, so I'd skip the first step of carmelizing them--they'll brown nicely in the time it takes to cook the roast anyway. I'd also have peeled the garlic (or removed all dozen cloves before serving. I added carrots for some color and potatoes, parsnips, or yams would have been nice to round out the mix with some starch. I LOVED the croutons on top (very stuffing-like and will definitely do those again! I used a ciabatta bread with rosemary for those rather than rye. I also soaked some dried cherries in a saucepan of port, chicken stock, and sugar and reduced it down and served it in a small pitcher and everybody loved it on the pork. I'd probably make half the mustard mixture next time as the mustard was a bit too dominant for my tastes and the mixture was too thick to turn into a nice crispy crust. Maybe Alex's roast was larger so she would have needed more of the mixture. I also served some spiced apples from Trader Joe's on the side, but the port sauce seemed to be the more popular choice. Cooking shows can be deceiving timewise and I'm pretty quick in the kitchen, but with a salad and a quck dessert, this meal took me upwards of five hours to prepare for some reason and I had to skip making an appetizer altogether as I ran out of time. I guess that's why Alex suggesting prepping the day before!