San Pascual and San Vicente Lead the Way

I’m using my new kitchen every day and someday, I’ll get totally moved in. Yesterday, I hung a collection of santos to watch over me when I cook.

Six San Pascuals (patron saint of gringo cooks in Santa Fe and at least one in El Paso) and one San Vicente (patron saint of wine, wineries and vintners) should take great care of cooking in this kitchen.

I gave the santos a workout last night. They blessed my experiment with a new dish – a pork loin crusted with a paste of whole grain dijon mustard, fresh rosemary, lemon zest and garlic.  The loin was roasted with artichokes, shallots and unpeeled garlic cloves.  After cooking, the garlic cloves were squeezed from their skins onto the sliced roast for another layer of flavor. A pan sauce of drippings and a reduction of chardonnay and chicken broth was drizzled over the roast and vegetables. The result was amazing thanks to the santos watching over the prep and cooking.

Thank you, San Pascual and San Vicente for your watchful help in my kitchen.

Rosemary and Mustard Crusted Pork Loin


2 tsp finely grated lemon zest

16 garlic cloves, 6 peeled, 10 unpeeled

1 Tbsp chopped fresh rosemary

1/2 tsp salt

1/2 tsp freshly ground black pepper

3 Tbsp whole grain Dijon mustard

18 baby artichokes if you can find them.  I used two cans of quartered artichokes packed in water, thoroughly rinsed and patted dry.

1 three pound pork loin

10 small shallots, peeled

2 Tbsp olive oil

non-stick spray

2/3 C dry vermouth or dry white wine

1 C low sodium chicken broth


Grind lemon zest, peeled garlic cloves and chopped rosemary to a paste in a mortar with a pestle or use a mini-food chopper which is much easier! I added about a teaspoon of olive oil to help manipulate the mix in the chopper.  Add mustard and mix until well blended.

Trim and cook your artichokes in water with juice of the lemon you tested.  If using canned, drain, rinse and pat dry trying not to break them up too much.

Place the artichokes, unpeeled garlic cloves and peeled shallots in a medium bowl, add olive oil, salt and pepper, toss to coat and set aside.

Spray a small (13X9X2) roasting pan with non-stick spray. Place pork, fat side up, in pan and coat with mustard/rosemary paste on top and sides. Let marinate on the counter for at least 30 minutes.  I let mine sit for an hour to be sure the roast was up to room temperature.

Preheat oven to 450°F. Roast pork until crust begins to brown – 20 – 25 minutes. Reduce heat to 350°. Arrange artichokes, shallots and garlic around the roast and return the roaster to the oven.  Roast until an instant-read thermometer reads 145° – 150° and vegetables are tender – 45 minutes or a little longer. Transfer roast to a work surface, tent with foil and let rest at least 15 minutes.  Move vegetables to a bowl and cover to keep warm.

Place roasting pan directly on stovetop over medium-high heat and add the vermouth or dry wine scraping up any browned bits from the bottom of the pan. Simmer until reduced to 1/4 cup, then add chicken broth and reduce to a scant 1/2 cup. Season with salt and pepper to taste.

Cut pork into 3/4 inch slices and arrange on platter.  Spoon vegetables around pork.  I drizzled the pan sauce on the pork slices and vegetables. You may pass the size alongside if you wish.



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