- Level: Intermediate
- Total: 2 hr 35 min
- Prep: 30 min
- Inactive: 1 hr 15 min
- Cook: 50 min
- Yield: about 6 servings
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.
