Roast Pork Loin with Wilted Baby Greens and Roasted Garlic Vinaigrette

Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes


For the Roasted Garlic Vinaigrette:
6 cloves roasted garlic
1 tablespoon minced shallots
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon fresh tarragon
salt to taste
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock

For the pork:
1 boneless pork loin, about 2 1/2 pounds
salt to taste
freshly ground black pepper
1 tablespoon minced, fresh herbs (thyme, rosemary or tarragon)
1 cup dry white wine
4 cups baby greens

For the vinaigrette: Squeeze the roasted garlic cloves and mash with a
mortar and pestle, or with a fork. Put the garlic in a food processor and
add the mustard, vinegar, salt and pepper and puree. Slowly add the olive
oil and stock through the feed tube, and puree until the vinaigrette is
creamy. If it is too thick, add a teaspoon of stock until the consistency
is correct. Turn off the food processor, then add the shallots and
tarragon. Adjust salt and pepper to taste. Set aside.

For the pork: Preheat the oven to 350 F. Place the pork loin in a roasting
pan and sprinkle with the herbs, salt and pepper. Pour the wine into the
bottom of the pan and baste occasionally. Roast the pork for about 1 1/2
hours or until a meat thermometer reads 160 F. Let the meat rest about 15
minutes before slicing. To serve, place the baby greens on warmed plates
and top with two slices of pork. Drizzle two tablespoons of the dressing
over the pork and greens.

Nutrition Facts Serving size: 6 oz. pork with greens Calories 346 Total
Fat 13 g Saturated Fat 4 g Protein 46 g Total Carbohydrate 2 g Dietary
Fiber 1 g Sodium 665 mg Percent Calories from Fat 34% Percent Calories
from Protein 54% Percent Calories from Carbohydrate 2%

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