Saturday, September 10, 2011

Porchetta-Style Pork Loin with White Beans

An Italian-inspired recipe lends deep, rich flavor to a lean cut of pork

Porchetta-Style Pork Loin with White Beans
serves 6
(recipe found in Women's Health September 2011)

2 cans cannellini beans (white beans)
juice of one lemon
1 Tbsp fennel seeds
1 1/2 Tbsp chopped fresh rosemary, divided
3 cloves garlic, minced
zest of 2 oranges
1 Tbsp olive oil
Salt and freshly cracked pepper to taste
1 pork loin (about 2 lbs), preferably with a thin layer of fat still attached

1. Preheat oven to 450 degrees. On a cutting board combine garlic, orange zest, fennel seeds and 1 tablespoon rosemary and chop until a paste forms. Scoop it into a small bowl; add olive oil.

2. Season pork with salt and pepper, then rub it all over with the paste. (If you like, let it marinate up to four hours in the fridge before cooking.) Place pork in a roasting pan and bake until a thermometer inserted into the middle reads 155 F, 25 to 30 minutes. Remove pork from the oven and let it rest 10 minutes.

3. In a saucepan, heat beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice pork and serve with beans.

Karl's reaction: "This is good. Love me some pork and beans." Side note: "This was even better the second day."

My take: "You have to like orange zest because I could taste it. This is different but still really tasty."


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