Lunch: Pork Loin with Braised Rosemary White Beans

Recipe by Marian Cooper Cairns Get a handle on weeknight dinner with smoky pork loin and herby white beans.

Ingredients

1 (1 1/2-to 2-lb.) boneless pork loin
1 tbsp. chopped fresh thyme
kosher salt
Freshly ground black pepper
2 tbsp. olive oil
1 medium onion
3 garlic cloves, chopped
1/4 c. dry white wine
2 (15.5-oz.) cans cannellini beans
1 1/2 c. chicken stock
1/2 c. sliced sundried tomatoes
1 tbsp. chopped fresh rosemary, plus sprigs for serving

Instructions

Preheat oven to 400 degrees F. Rub pork with thyme. Season with salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add pork and cook until browned on all sides, 6 to 8 minutes. Remove to a plate; reserve skillet.
Add onion and garlic to skillet and cook, stirring occasionally, until golden, 4 to 6 minutes. Stir in wine, scarping up brown bits from bottom of skillet. Stir in beans, stock, tomatoes, and rosemary. Place pork on top of bean mixture.
Bake until an instant-read thermometer inserted into thickest part of pork on top of bean mixture.
Bake until an instant-read thermometer inserted into thickest part of pork registers 145 degrees F, 18 to 20 minutes. Let rest, loosely covered with foil, 10 minutes before slicing pork.
Serve garnished with rosemary.

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