This pork roast get a boost of flavors from the spices! Allspice too pungent? Sub it with ground cinnamon and some cloves to keep it aromatic.
Pork Roast with Two-Bean Saute Recipe
Add layers of flavors to your pork roast with spices.
Ingredients
Pork Roast with Two-Bean Saute Ingredients
- 3/4 kilo pork loin skin on (whole pork cutlet cut)
- 1/4 Cup olive oil
- 2 tablespoons honey
- 1/4 teaspoon ground allspice
- zest from 1 orange
- 2 tablespoons Butter
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/2 pork bouillon cube
- 1 tablespoon all-purpose flour
- 1 Cup water
- 1/4 Cup orange juice
- Salt to taste
- ground black pepper to taste
- 2 Bacon strips chopped
- 1 can butter beans lightly drained (use 400-gram can)
- 1 can lightly drained (use 400-gram can)
- 1/4 Cup white wine
- 1/4 Cup pork stock
- 2 tablespoons Butter
Instructions
- Preheat oven to 350?F.
- Season pork loin with salt and ground pepper. Set aside.
- In a bowl, using a whisk, whisk olive oil, honey, allspice, and orange zest until emulsified and combined. Brush mixture over pork loin. Place in the oven, and roast until a meat thermometer inserted in its middle reads at least 145?F; about 50 minutes. Cover pork with foil once the skin has darkened. Remove from oven, and let rest 10 minutes.
- Meanwhile, in a small saucepan over low heat, melt butter. Add spices and bouillon cube, allowing these to melt into the butter. Sprinkle with flour, and stir to combine. While whisking, pour in water. Continue whisking until sauce thickens and begins to bubble. Add leftover marinade from the pork into the gravy. Whisk in orange juice, simmer again 2 minutes, and then remove from heat. Set aside.
- Cook the beans: in a sauté pan over medium heat, cook bacon until crispy. Remove from heat to a plate. Set aside. Add both beans, and cook until heated through. Pour in wine and reduce until half. Pour in stock, and heat until simmering, stirring occasionally. Return bacon to the pan, and remove from heat. Stir in cold butter until melted.
- Slice pork loin, and serve with gravy and beans on the side. Recipe originally published in the August 2015 issue of Good Housekeeping.
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