Garlic Crusted Sliced Pork Loin with Fresh Succotash

Recipe courtesy Kate Manchester

Show: Sara's SecretsEpisode: Wedding Rehearsal Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
50 min
Level:
Intermediate
Yield:
about 6 servings

Times:

Prep: 30 min
Inactive Prep: 1 hr 15 min
Cook: 50 min
Total:: 2 hr 35 min

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Ingredients

Pork Loin:

1/4 cup Dijon mustard
1 tablespoon kosher salt
1 tablespoon fresh thyme, chopped fine
1/2 teaspoon black pepper
3 garlic cloves, minced fine
3 pounds boneless pork loin, trimmed and tied

Succotash:

2 cups frozen baby lima beans, or fresh shelling beans
Kosher salt
2 tablespoons unsalted butter
4 to 6 ears fresh sweet corn scraped from the cob (you will need 2 cups total – a little more is ok)
1/3 cup heavy cream
1 teaspoon sugar
Freshly ground black pepper
2 shakes paprika
2 tablespoons chopped flat-leaf parsley

Directions

Make the pork loin: Preheat the oven to 425 degrees F.

Place the first 5 ingredients in the bowl of a mini chopper. Process until the mixture resembles a coarse paste. Rub the paste over the surface of the pork and allow the pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours—leave roast at room temperature for 30 minutes before roasting if refrigerated. Roast the pork for 30 to 50 minutes, check temperature with a meat thermometer. The temperature should read 140 degrees F. Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes.

Make the succotash: Place the beans in a saucepan and cover with salted water. Simmer until tender, 6 to 8 minutes for frozen beans, and 25 minutes for fresh shelling beans. Drain the beans, and using the same saucepan, add the butter and the corn and saute quickly, about 2 minutes. Add the cream, sugar, beans, and salt and pepper. Cook over low heat for about three minutes more.

Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley. Top each with 3 to 4 (1-inch) slices of the pork loin and serve immediately.

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Comments & Reviews

recipe Garlic Crusted Sliced Pork Loin with Fresh Succotash
Casandra Ft. Worth, TX 06-16-2008
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Easy and Yummy!
Rated: 5 stars out of 5

I stumbled across this recipe a couple of months ago and have made this dish three times since. I am not a fan of pork... loin generally, but I love it made this way! It's a hit with the family too. I add a bit more garlic and it comes out delicious. I haven't made the succotash though. But the pork is great!Read more
recipe Garlic Crusted Sliced Pork Loin with Fresh Succotash
Lynne Pickerington, OH 04-02-2007
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Delicious
Rated: 5 stars out of 5

I made this for my parents (without the succatash because we had other side dishes) and it was delicious! It was very tender... and juicy. I am curious about the 140 degrees since it was still raw (not just pink but raw) at that temperature. I had to add more time and took it out around 153 degrees.Read more
recipe Garlic Crusted Sliced Pork Loin with Fresh Succotash
Anonymous 02-12-2007
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too salty
Rated: 2 stars out of 5

I cut down the salt to half and it is still too salty, just wasted the pork. I think next time if I am going to do it again,... I will make 1/2 tsp. of salt. I like the smell and the taste of the mustard.Read more
recipe Garlic Crusted Sliced Pork Loin with Fresh Succotash
Daniel Brownsburg, IN 10-07-2006
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Very good
Rated: 5 stars out of 5

Only made the pork. It was very easy to make and very tasty. Everyone enjoyed it. Will make it again.
recipe Garlic Crusted Sliced Pork Loin with Fresh Succotash
Anonymous 09-19-2006
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yummy and easy
Rated: 4 stars out of 5

Even though my 3-year old kept calling it "chicken" when declaring how much he liked it, it was clearly a winner in our... house. I may have overcooked by about 5 minutes or so, but still delicous and oh, so easy! Will be making again!Read more
recipe Garlic Crusted Sliced Pork Loin with Fresh Succotash
Anonymous 06-26-2006
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Tender Pork
Rated: 5 stars out of 5

The pork came out tender and juicy- I was a little nervous with all the salt, but it came out excelent. I took the pork at... about 135 degrees and tented it with foil for about 15-20 minutes. I did not make the succotash, but a garlic pasta instead- wonderful!Read more