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Tuscan-style Roast Pork Loin with Mushrooms and Beans

di Academia Barilla

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Tuscan-style Roast Pork Loin with Mushrooms and Beans
1 hours


Main course


Ingredients for 4 people

1 ¾ pounds pork loin (bone in)
1 ¾ ounces dried mushrooms
1/2 cup carrot
1/2 cup celery
1 teaspoon chopped parsley
5 ounces dried cannelini beans
1 teaspoon fennel seeds
1 teaspoon chopped sage
2 cloves garlic
black pepper to taste
½ cup white wine
4 ¼ cups vegetable broth
1 cup meat sauce
1 cup white wine
1 sprig rosemary
water as necessary

Preparation 30 minutes preparation + 1 hours cooking
1. Soak the beans in cold water overnight before preparing the recipe

2. Step 1

3. Tie the pork loin tightly with kitchen twine so it holds together during cooking

4. Chop the rosemary, one clove of garlic, sage and fennel seeds

5. Season with a pinch of finely ground salt and freshly ground black pepper

6. Make slits in the meat with a thin knife

7. Fill these slits with the herb mixture, which will penetrate and season the meat from the inside

8. Heat a drizzle of oil in a large pan over medium heat

9. Braise the loin, turning occasionally

10. When it begins to brown, add the white wine and let it evaporate

11. Baste the meat with boiling broth while cooking

12. Cook for about an hour

13. Heat a drizzle of oil in a large pan over medium heat

14. Sauté one clove of chopped garlic for a minute or two

15. Add the soaked beans

16. Season with salt and pepper to taste, cover with water and simmer

17. In another pan over medium heat, brown the chopped vegetables in a small amount of oil

18. After reconstituting the mushrooms in cold water, chop and add along with the chopped parsley

19. Add the white wine and allow it to evaporate

20. Add the brown braising liquid, season with salt and pepper and cook for 5 minutes

21. When the meat is cooked through, remove from bone, slice and arrange on a platter

22. Top the slices with both the bean sauce and the mushroom sauce