Herb-roasted pork loin with haricots verts, spring onions, and mustard breadcrumbs from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 157) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate pork 4 hours or preferably overnight.

  • hlange on April 21, 2025

    Very good. Would definitely make again but there were a few issues with the recipe - "Reserve the marinade" was a bit open-ended as the marinade was thick and remained on the pork not in the dish and we were never told what to do with it. Doesn't usually reserve the marinade mean reserve the excess? Was one supposed to remove/scrape off the marinade? I did in order to reserve it. The browning step missed the mark, as no matter how long I let it brown before moving, the marinade just stuck to the pan and started to burn badly. The breadcrumbs were delicious (I used panko), but the mustard caused the mustard butter to split very badly. It didn't seem to matter in the end as it distributed throughout the breadcrumbs ok, so maybe this was supposed to happen. Overall turned out very delicious, but I had to work through these issues.

  • Wende on November 22, 2020

    This is so delicious. I've made it several times and it's a consistent winner. I made it once without the breadcrumbs and it was still excellent, but the mustard breadcrumbs shouldn't be missed. The searing of the pork always takes longer than I think it will, so make sure to leave plenty of time for that step. It also splatters quite a lot, making me wish I had a flat induction cooktop instead of a gas one with grates to clean, but this recipe is always worth the mess.

  • pistachiopeas on February 21, 2018

    great dinner party dish!

  • julesamomof2 on August 19, 2017

    This is one of my top 5 dinner party dishes. A lot of work, so only ends up being served to company. I serve it on a big platter and let everyone help themselves family style.

  • gastronom on April 06, 2017

    Exceptional!

  • amoule on January 31, 2014

    I've made this three times now; it is delicious. Like everything in the book it's a bit of work but it's worth it.

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