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16

Porchetta-Style Pork Loin with White Beans

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Alright, on to today’s post.  Here are the beginning of the year, with so many healthy resolutions still in place, I thought I’d share this tastey recipe for Pork Loin.  This is a lean, tender cut of pork.  Take advantage of that and add some great flavors around it.  The white beans are a great healthful pairing too.  This meal just yell warm and cozy.  Give it a try.  Your going to call this one a keeper!

Porchetta-Style Pork Loin and White Beans

Ingredients:

  • 3 cloves garlic, minced
  • grated zest from 2 oranges
  • 1 tablespoon fennel seeds
  • 1 1/2 tablespoons chopped fresh rosemary (split use)
  • 1 tablespoon olive oil
  • salt and fresh ground pepper to taste
  • 1 pork loin (about 2 pound and preferably with a thin layer of fat still attached)
  • 2 cans cannellini beans, drained (also called great northern or white beans)
  • juice of 1 lemon

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.  Spoon it up and mix it in a bowl with the oil.

Season the pork loin well with salt and pepper and rub it all over with the paste.  For even more flavor, let it marinate covered in the fridge for up to 4 hours before cooking.  Place the pork loin in a roasting pan and back until a thermometer inserted into the middle reads 160°F, about 25 to 30 minutes.  Take the meat out and let it rest for 10 minutes.  Save the pan juices to spoon over the pork when served.

In a saucepan, heat the beans, lemon juice and remaining rosemary until warmed through.  Season with salt and pepper.  Slice the pork with the beans and spoon some of the juices over the meat.  Enjoy!

Oh, if you like this one, substitute lemon zest and sage instead of orange and rosemary.  That’s really good too.  It’s a two-fer.  Enjoy Both!

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