Wellness Wednesday: recipe for heart healthy pork loin, roasted potatoes and broccoli


Mustard-Rosemary Pork Loin with Thyme-Scented New Potatoes and Roasted Broccoli

Yield: 6 servings


Pork loin

1.5 lbs center cut pork loin

1 tbsp. Extra Virgin Olive Oil

1 tbsp. garlic, chopped

1 tbsp. chopped rosemary, fresh

2 tbsp. Dijon or grainy mustard

1 cup panko bread crumbs

2 tsp. kosher salt

2 tsp. black pepper

Thyme New Potatoes

1.5 lbs “B” size, red potatoes

1 tbsp. garlic, chopped

1 tbsp. Extra Virgin Olive Oil

1 tsp. chopped thyme, fresh (about four sprigs)

1 tsp. black pepper

1 tsp. salt

Roasted Broccoli

1.5 lbs broccoli, with stem

1.5 tbsp. Extra Virgin Olive Oil

1 tsp. kosher salt

1 tsp. black pepper


Pork loin

  • Preheat the oven to 350 degrees Fahrenheit.
  • Mix garlic, mustard, oil, rosemary, salt, and pepper to form a paste. Coat the pork loin evenly, then roll it in the breadcrumbs.
  • Place the rubbed pork loin on a foil-lined baking sheet. Roast for about 20 minutes or until an internal temperature of 155 degrees Fahrenheit is reached.
  • Allow the pork loin to rest after baking for at least three minutes. Reserve any juice. To serve, slice into twelve pieces – serve two slices per person.


  • Wash the potatoes and pat dry. Remove any blemishes or eyes. Cut potatoes into quarters. Toss the potatoes with the thyme, garlic, oil, salt, and pepper.
  • Place potatoes on a foil-lined baking sheet. Roast for about 30 minutes or until the potatoes are golden brown.


  • Wash and pat dry. Cut between the florets and stems to create spears. Peel away the fibrous skin of the stem.
  • Blanch the broccoli in a pot of boiling water. This will tenderize the broccoli and set the color. When the stems are soft, remove from the water and place in a bowl of ice water to stop the cooking process. Drain the broccoli and pat dry.
  • Toss with oil, salt, and pepper, then place on a foil-lined baking sheet. Roast the broccoli until the florets develop color, about 30 minutes.

Plate assembly:

Lay down a bed of broccoli, potatoes and then single slices of pork loin over the top. Garnish with fresh herbs and the cooked juice of the pork loin if desired.

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