A nice alternative for Easter Dinner

Roast Pork Loin with Wilted Baby Greens and Roasted Garlic Vinaigrette

This recipe serves: 6

Preparation time : 25 minutes
Cooking time : 1 hour 30 minutes


For the Roasted Garlic Vinaigrette:
6 cloves roasted garlic (see recipe)
1 tablespoon minced shallots
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon fresh tarragon
salt to taste
freshly ground black pepper
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 (frisee, watercress and spinach)

Cooking Instructions
For the vinaigrette:
1. Squeeze the roasted garlic cloves and mash with a mortar and pestle, or with a fork.
2. Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
3. 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.
4. Add the shallots and tarragon. Adjust salt and pepper to taste. Set aside.
For the pork:
1. Preheat the oven to 350F.
2. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.
3. 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 160F.
4. Let the meat rest about 15 minutes before slicing.
5. 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.
serving size, 4 ounces of pork and greens
221 calories; 8.5g fat; 445mg sodium; 1g fiber