Quantcast
Channel: Meal type Archives - Well Seasoned Studio
Viewing all articles
Browse latest Browse all 89

Rosemary-Roasted Pork Loin with Butter Beans

$
0
0

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!

Ingredients for rosemary roast pork loin.
Here’s what you’ll need to make rosemary roasted pork loin.

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.

Directions

Full instructions and quantities can be found in the recipe card below.

  1. Prepare Pork: Pat pork dry, place on a wire rack over a baking sheet.
  2. Make Rosemary Rub: Mix butter (or olive oil), garlic, rosemary, mustard, fennel, salt, and pepper. Coat pork evenly.
  3. 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!

Rosemary roasted pork tenderloin with butter beans.
Tender, juicy pork loin with rosemary and butter beans.

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.
Sliced pork loin roast over tender butter beans.
You can’t begin to imagine how delicious the pork smells!

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.
Creamy butter beans with pork loin.

Serving Suggestions

This rosemary-roasted pork loin pairs beautifully with a variety of sides. Consider serving it with:

Rosemary pork loin with creamy butter beans.

An absolutely show-stopping pork recipe the whole family will love!

If you make this easy Roast Pork Loin recipe, please let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on InstagramTikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!

Slice the pork then serve with the butter beans.
Print

Rosemary-Roasted Pork Loin with Butter Beans

Rosemary-roasted pork loin with butter beans is a comforting, flavorful 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! Gluten-free.
Course Dinner
Cuisine American
Diet Gluten Free
Keyword how to cook pork loin, oven-roasted pork loin, pork loin recipe
Prep Time 20 minutes
Cook Time 55 minutes
Inactive Time 3 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 8 servings
Calories 447kcal
Author Ari Laing

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
  • 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

  • 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.
  • Herbs: You can use a combination of rosemary, thyme, and/or sage for this recipe.
  • 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.

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

Photography by: Megan McKeehan

The post Rosemary-Roasted Pork Loin with Butter Beans appeared first on Well Seasoned Studio.


Viewing all articles
Browse latest Browse all 89

Trending Articles