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Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus


Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus Recipe

Ingredients:
  • 2 lemons
  • 16 garlic cloves; 6 peeled, 10 unpeeled
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons whole grain Dijon mustard
  • 18 baby artichokes (about 1 3/4 pounds)
  • Nonstick vegetable oil spray
  • 1 3-pound boneless pork loin
  • 10 small shallots, peeled
  • 2 tablespoons olive oil
  • 2/3 cup dry vermouth or dry white wine
  • 1 cup low-salt chicken broth
Directions:
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