Rosemary-Roasted Pork Loin with Butter Beans
Rosemary-roasted pork loin with butter beans is a comforting, gluten-free dinner recipe that looks and feels fancy, but is quite simple to make. The pork is rubbed with a fragrant blend of rosemary, garlic, Dijon mustard, and ground fennel seeds, then roasted until beautifully golden. I love the crispy exterior! And the beans? They soak up all those glorious pan juices and simply melt-in-your-mouth. Easy, yet elegant!
Servings: 8 servings
Calories: 447kcal
Equipment
Equipment
Aluminum foil
10- or 12-inch skillet, preferably cast-iron or stainless steel
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
Calories: 447kcal | Carbohydrates: 22g | Protein: 46g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 408mg | Potassium: 1171mg | Fiber: 7g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg
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