Braised Pork Loin with Artichokes

Serves 4

This is a variation on the classic French barigoule in which artichokes are braised in a white wine-olive oil broth. Once reduced, the braising liquid becomes an acidic sauce, the perfect match for the artichokes’ flavor. Here, this technique is used to make a main course with the addition of pork loin. Don’t be afraid to keep the pork a bit pink at the center; it’s perfectly safe and will keep it from drying out.

 

One 4-pound boneless pork loin

3 cloves garlic, peeled and cut into thin slivers

Coarse salt

Freshly ground black pepper

¹/₂ cup olive oil

2 large Spanish onions, peeled and cut into 8 wedges each

1 (750 ml) bottle dry white wine

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh oregano leaves

6 globe artichokes, outer leaves and choke removed, cut into quarters (see note)

1 quart store-bought, reduced-sodium chicken broth or homemade Chicken Stock

2 tablespoons chopped fresh flat-leaf parsley leaves

2 lemons, peeled and cut crosswise into ¹/₂-inch slices

 

1. Preheat the oven to 400°F. Using a sharp, thin-bladed knife, make small, ¹/₂-inch-deep slits all over the pork loin. Slide a garlic sliver into each slit with the edge of the knife, using one-quarter of the slivered garlic for this purpose. Season the pork all over with salt and pepper.

2. Heat the olive oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add the pork loin and brown it on all sides, about 4 minutes per side. Remove the loin from the pot and set aside.

3. Drain off all but 2 tablespoons of fat from the pot. Add the onions and remaining garlic and cook over medium-high heat, stirring, for 4 minutes until softened. Add a splash of the white wine, stir to loosen up the ingredients, and scrape up any browned bits stuck to the bottom of the pot. Add the thyme and oregano. Continue to add the wine in small increments, stirring after each addition and adding more only after the previous addition has evaporated.

4. When nearly all of the wine has evaporated, return the loin to the pot and add the artichoke quarters. Pour in the broth and bring to a boil over high heat. Cover, transfer to the oven, and braise for 50 minutes to 1 hour, until the pork reaches an internal temperature of 145°F to 150°F on an instant-read thermometer inserted in its thickest section, for medium, or 160°F for more well done. Transfer the pork to a cutting board, cover with aluminum foil, and let rest for 5 minutes. If the artichokes are not done (a sharp, thin-bladed knife should pierce easily to their center), return the pot to the oven and cook for another few minutes.

5. To serve, slice the loin into 8 pieces. Place 2 pieces in each of 4 shallow bowls. Add a few artichoke quarters to each bowl. Stir the parsley into the sauce and spoon some sauce over each serving. Garnish with the lemon slices.

ARTICHOKES

To prepare artichokes, first fill a large bowl with cold water and squeeze the juice from half a lemon into it. Pull off the tough outer leaves of the artichoke and use a heavy knife to remove the stem, if any. Cut the choke just above the heart, about 1¹/₂ inches from the stem end. Use a paring knife to trim away the green leaves until you get down to the yellow part, which is where the heart begins. Cut the artichoke in half lengthwise, scoop out the hairy choke, then cut in quarters. Place the quarters in the lemon water to keep them from discoloring until ready to use.