If you’re looking for a show-stopping yet simple meal, this Rosemary-Roasted Pork Loin with Butter Beans is exactly what you need! This dish combines juicy, herb-crusted pork with a rich and creamy butter bean side that soaks up all the flavorful pan juices.
The pork is marinated in a fragrant rosemary-garlic rub, then roasted to perfection, while the butter beans are simmered in a luscious white wine sauce. It’s a comforting, rustic meal that feels both elegant and hearty—a true crowd-pleaser that’s ideal for Sunday dinner or special gatherings!
For more easy and elegant dinner recipes, try my whole roasted tarragon chicken, red wine-braised pulled beef, or this San Francisco-style cioppino next!
What You’ll Need
- Pork loin, about 3 lbs total. Depending on what’s available at your grocery store or butcher, this could be one large pork loin roast or two smaller pork tenderloins. Either will work for this recipe!
- For the rub: unsalted butter (or olive oil), garlic, fresh rosemary, Dijon mustard, fennel seeds, kosher salt, and black pepper.
- Shallot, peeled and finely chopped
- Dry white wine, such as Sancerre, Chardonnay, or Sauvignon Blanc.
- Low-sodium chicken stock (I love to make rich, homemade chicken broth and freeze for later!)
- Dijon mustard, to add a slight tang and a subtle heat. Whole grain mustard is fine.
- Canned butter beans (or other creamy white beans)
- Unsalted butter, which adds a silkiness texture to the sauce.
- Flaky sea salt, for serving.
Ingredient Substitutions
- Other cuts of pork: Pork tenderloin is a good alternative, though it will likely cook faster, so keep an eye on the internal temperature. A bone-in pork roast could also work, but cooking time will be longer.
- Butter vs. olive oil: Use either melted butter or olive oil in the rosemary rub. Butter will give a richer flavor, while olive oil keeps it lighter.
- Fennel seeds: You can substitute with ground cumin or coriander.
- Butter beans: Cannellini beans or great northern beans are great too!
Directions
Full instructions and quantities can be found in the recipe card below.
- Prepare Pork: Pat pork dry, place on a wire rack over a baking sheet.
- Make Rosemary Rub: Mix butter (or olive oil), garlic, rosemary, mustard, fennel, salt, and pepper. Coat pork evenly.
- Marinate: Refrigerate uncovered for 3 hours or overnight.
4. Roast Pork: Preheat oven to 425°F (220°C), place pork fat-side down in a skillet, drizzle with olive oil. Reduce heat to 375°F (190°C) and roast for 20 minutes. Flip pork, roast another 20-25 minutes until internal temp reaches 145°F (63°C). Let rest under foil.
5. Make Sauce & Beans: Sauté shallot in the skillet, add white wine, scrape pan, then stir in chicken stock and Dijon. Add drained butter beans and cook until warmed through. Swirl in butter until melted.
6. Serve: Slice the pork, serve over creamy white beans, then garnish with flaky sea salt. Enjoy!
Ari’s Best Tips!
- Bring to room temperature: Allow the pork to rest at room temperature before cooking to ensure even roasting and better moisture retention.
- Flipping the pork: Flipping the pork halfway through roasting helps achieve a golden-brown crust on all sides, adding texture and flavor.
- Scraping the pan: Don’t skip the step of deglazing the pan with white wine — those browned bits add incredible depth to the sauce.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can marinate the pork up to 24 hours in advance. The longer it marinates, the deeper the flavors will become.
- Leftovers and storage: Leftover pork and beans can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: To reheat, place the pork slices and butter beans in a covered dish and warm in a 300°F (150°C) oven until heated through. You can also reheat in the microwave, though the oven will help maintain the pork’s texture.
- To freeze: While the pork can be frozen for up to 3 months, the butter beans are best enjoyed fresh. If freezing, slice the pork and store it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This rosemary-roasted pork loin pairs beautifully with a variety of sides. Consider serving it with:
- Creamy garlic mashed potatoes or roasted root vegetables
- A crisp green salad for a lighter contrast. Try my quick and easy arugula salad or this kale and Brussels sprout salad.
- Crusty bread to mop up the delicious sauce!
Wine Pairing
A dry white wine like Sancerre, Chardonnay, Sauvignon Blanc or Chenin Blanc is ideal for this sauce. Avoid sweet wines, which may alter the flavor profile of the dish, both for cooking with and drinking.
An absolutely show-stopping pork recipe the whole family will love!
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Rosemary-Roasted Pork Loin with Butter Beans
Equipment
Ingredients
- 3 lb pork loin
- 3 Tbsp unsalted butter, or olive oil
- 4 cloves garlic, grated
- 5 sprigs fresh rosemary, leaves finely chopped, about 3 Tbsp
- 1 Tbsp Dijon mustard
- 1 tsp fennel seeds, toasted and finely ground, see note below
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
For the beans and sauce
- 1 medium shallot, peeled and finely chopped
- ⅔ cup dry white wine, such as Sancerre, Sauvignon Blanc, or an oaky Chardonnay
- ½ cup low-sodium chicken stock
- ½ tsp Dijon mustard
- 3 (15.5 oz) cans butter beans, drained
- 4 Tbsp unsalted butter, cut into cubes
- Flaky sea salt
Instructions
- Prepare the pork. Pat the pork loin dry on all sides, then place on a wire rack set on top of a small rimmed baking sheet.
- Make the rosemary rub. In a small bowl, combine 3 Tbsp melted butter (you can use 3 Tbsp olive oil, if preferred), 4 grated garlic cloves, 3 Tbsp chopped fresh rosemary, 1 Tbsp Dijon mustard, 1 tsp ground fennel seeds, 1 tsp kosher salt, and ¼ tsp black pepper. Brush this all over the pork loin, coating it evenly on all sides.
- Marinate the pork. Transfer to a refrigerator uncovered, then marinate for 3 hours or up to overnight.
- Cook the pork. When ready to cook, place the pork loin in a large skillet or baking dish, fat side down, then allow to sit out at room temperature for at least 20 minutes. Preheat an oven to 425°F (220°C). When ready, drizzle with 2 Tbsp extra virgin olive oil, then place into the oven. Close the door, then immediately drop the temperature to 375°F (190°C). Cook for 20 minutes, then carefully remove and flip the pork over. Return to the oven and cook for an additional 20-25 minutes, until the pork reaches an internal temperature of 145°F (63°C). Transfer the pork to a cutting board, then cover loosely with aluminum foil.
- Make the sauce. Carefully place the hot skillet over medium heat. Add 1 chopped shallot, then cook, stirring occasionally, until softened, about 3-4 minutes. Increase the heat to medium-high, then whisk in ⅔ cup dry white wine, being sure to scrape any browned bits off the bottom of the pan. Add ½ cup chicken stock, then whisk in ½ tsp Dijon mustard.
- Cook the butter beans. Add 3 cans of drained butter beans, then cook over medium heat until warm, about 4-6 minutes. Turn off the heat, then add 4 Tbsp unsalted butter. Carefully stir or swirl the pan until the butter has melted, being careful not to break the beans too much. Taste and adjust seasoning as needed.
- Serve! Cut the pork loin into slices about ½-inch thick. Spoon some of the butter beans onto each plate, then serve with a couple slices of pork loin on top. Finish with a sprinkle of flaky sea salt, then enjoy!
Notes
- In the photos, you’ll see two smaller pork tenderloins used — these will cook slightly quicker than a full pork loin roast. Begin checking the temperature of the pork after 30 minutes.
- Fennel: Place fennel seeds in a small dry skillet, then cook over medium heat until the seeds are fragrant and begin to pop a little, about 1-2 minutes, shaking the pan as needed to prevent burning. Transfer to a mortar, then grind with a pestle until coarse. Alternatively, you can place the toasted seeds in a sealable bag and smash with a rolling pin.
- Make-ahead: You can marinate the pork up to 24 hours in advance. The longer it marinates, the deeper the flavors will become.
- Leftovers and storage: Leftover pork and beans can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the pork slices and butter beans in a covered dish and warm in a 300°F (150°C) oven until heated through. You can also reheat in the microwave, though the oven will help maintain the pork’s texture.
- To freeze: While the pork can be frozen for up to 3 months, the butter beans are best enjoyed fresh. If freezing, slice the pork and store it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Nutrition
Photography by: Megan McKeehan
Loin or Tenderloin???
Your recipe pound size appears to be Loin but your photo and cooking time appears to be Tenderloin.
Just trying to clarify as it looks like something my husband will love & I want to make.
Thank you!
M
Hi Michele! Great question — the recipe is written for a pork loin roast however my photographer used two smaller pork tenderloins. Both will work for this recipe, but if you end up grabbing tenderloin, please be sure to check for doneness about 10 minutes earlier. I’ve also included this note in the bottom of the recipe card to make it clear to others as well.
Can’t wait to hear what you and your husband think about this one! It’s a super cozy (but simple!) weeknight dinner! Don’t hesitate to reach out if you have additional questions. Best, Ari
Hi Ari,
You mentioned pork tenderloin in your intro page but the recipe calls for pork loin. They are so different and cook differently. Would you stay with pork loin for this recipe not pork tenderloin?
Many thanks!
Kristen Berry
sorry for the repeat question. I should have looked before posting…Thanks!
No apology required at all! Was my answer to the other reader clear? If not, send any follow-ups here and I’ll be sure to get back to you asap. Thanks, Kristen! Cheers, Ari