Porchetta-Style Pork Loin with White Beans
This italian-inspired recipe lends deep, rich, flavor to lean cut of pork.
- Servings
- 6
- Prep time
- 5 minuutes
- Cook time
- 35 minutes
- Author rating
- 1/10
- Member rating
- 1.0/10 (1 vote)
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Ingredients
Units
Amount
| 2 cans | Cannellini Beans, Drained |
| 1 1/2 tablespoon | Chopped Rosemary |
| 1 tablespoon | Fennel Seeds |
| 3 cloves | Garlic, Minced |
| 1 tablespoon | Olive Oil |
| 1 2-pound | Pork Loin |
Directions
- Preheat the oven to 450 F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Chop the mix until it forms a paste. Scoop it up into a small bowl and add the oil.
- Season the pork with salt and pepper and rub it all over with the paste. (If you like you can let it marinate up to 4 hours in the fridge before cooking.) Then place the pork in a roasting pan and bake until a thermometer inserted into the middle reads 160 F, 25 to 30 minutes. Take the meat out and let it rest 10 minutes.
- In a saucepan, heat the beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice the pork and serve with the beans.
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