Categories: Healthy
Ingredients
- 3 garlic cloves, minced
- Grated zest of 2 oranges
- 1 tbsp fennel seeds
- 1 1/2 tbsp chopped fresh rosemary
- 1 tbsp olive oil
- 2 lb pork loin
- salt and black pepper, to taste
- 2- 16 oz cans cannellini beans, rinsed and drained
- Juice of 1 lemon
Directions
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Preheat the oven to 450. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tbsp rosemary. Run your knife repeatedly through the mix until it begins to take on a pastelike consistency. Scoop it up into a bowl and add the olive oil. Season the pork with salt and pepper, then rub it all over with the paste. At this point, you can cook it immediately or marinate the loin for up to 4 hours in the fridge for deeper flavor.
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Lay the pork in a roasting pan and roast for 25-30 minutes, until it reaches 155. Remove from the oven and allow to rest for 10 minutes before slicing.
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While the pork rests, combine the beans, lemon juice, and the remaining 1/2 tbsp of rosemary in a saucepan and cook until warm all the way through. Season with salt and pepper. Serve slices of the pork over the beans.