Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic

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I question such a low temperature for safe pork. It is not 120; typically 160. I know temperature will rise once out of the oven. Plz be careful.

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If done by Alex's directions this is off the hook! Just reading the recipe you knew it was going to be great, My husband couldnt stop discussing the layers of flavor.
MORE< PLEASE....

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My husband saw this on air and was excited to try it. It was very disappointing to us because it really lacked any sort of flavor. The vegetables were the only good part because I think the mustard glaze is nice and melted from the pork onto them, but the meat itself was not flavorful. We had a very nice cut of pork too. We ended up not eating it because it was so bland. I added parsnips, red onion and baby red potatoes to the brussel sprouts and those were delicious. The croutons seemed unnecessary and an extra step that for a weeknite meal that I felt was not realistic. Also, its not necessary to cook the veggies in the roasting pan on the stove top first. Again, an extra step that is too time-consuming and doesnt yield anything. The veggies turned out nicely resting under and around the pork with all of those juices to coat them. We would not make this again.

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First let me say, I've made many recipes from this site and two recipes from this show are so good that I am taking the time to review them, which I have not done in the past. Way to go, Alex! I made this recipe last night, and it was delicious. I did make a couple of minor changes. I added baby carrots to the rest of the veggies, and I slightly smashed and then peeled the garlic. I wanted to release more garlic flavor into the veggies than would have been released if I had left them unpeeled. I also used a pre-marinated pork loin I had already bought, so I didn't use the mustard paste this time. But next time I'll pick up a regular pork loin and try it. Other than that, I followed the recipe and removed it from the oven at 120 degrees, lightly tented it with foil and let it rest 10 minutes. It was perfectly cooked, moist and juicy, and actually pretty tender. I served it with the veggies over the top and the croutons. Delicious! It was still quite good leftover tonight for dinner. Thanks, Alex, for a great pork roast to add to my favorite recipes.

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It was an easy recipe, but it was just average in taste. I cooked my roast a little longer. (I like my pork a little more done It was still very juicy. I probably won't cook this again.

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This recipe was a really good Sunday afternoon while the family was watching football recipe. The garlic smelled wonderful, and the pork loin was extremely juicy. The only thing I would change would be the amount of mustard used to about half of what is called for; this way it would make somewhat of a crust of flavoring. This recipe is very rich so I also might change the very last step if you don't want too much flavor overload. Very nice meal.