Name: Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus
Yield: 6 Servings
Ingredients: 2 lemons; 16 garlic cloves; 6 peeled, 10 unpeeled; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons whole grain Dijon mustard; 18 baby artichokes (about 13/4 pounds); Nonstick vegetable oil spray; 1 3-pound boneless pork loin; 10 small shallots, peeled; 2 tablespoons olive oil; 2/3 cup dry vermouth or dry white wine; 1 cup low-salt chicken broth

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