Roast Pork Loin with Wilted Baby Greens and Roasted Garlic Vinaigrette

This recipe serves:  4 6 8

4 cloves roasted garlic (see recipe)
2 teaspoons minced shallots
4 teaspoons Dijon mustard
4 teaspoons red wine vinegar
1/2 teaspoon fresh tarragon
salt to taste
freshly ground black pepper
4 teaspoons extra virgin olive oil
3 tablespoons chicken stock
1 boneless pork loin, about 1 3/4 pounds
salt to taste
freshly ground black pepper
2 teaspoons minced, fresh herbs (thyme, rosemary or tarragon)
2/3 cup dry white wine
2 2/3 cups baby greens (frisee, watercress and spinach)
For the vinaigrette:

1. Squeeze the roasted garlic cloves and mash with a mortar and pestle, or with a fork. Add the mustard, vinegar, salt and pepper and puree in a food processor.

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:

5. Preheat the oven to 350°F.

6. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.

7. 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.

8. Let the meat rest about 15 minutes before slicing.

9. 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: 6 ounces pork plus greens

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