Soak the beans in cold water overnight before preparing the recipe. Step 1. Tie the pork loin tightly with kitchen twine so it holds together during cooking.
Chop the rosemary, one clove of garlic, sage and fennel seeds. Season with a pinch of finely ground salt and freshly ground black pepper. Make slits in the meat with a thin knife. Fill these slits with the herb mixture, which will penetrate and season the meat from the inside.
Heat a drizzle of oil in a large pan over medium heat. Braise the loin, turning occasionally. When it begins to brown, add the white wine and let it evaporate. Baste the meat with boiling broth while cooking. Cook for about an hour.
Heat a drizzle of oil in a large pan over medium heat. Sauté one clove of chopped garlic for a minute or two. Add the soaked beans. Season with salt and pepper to taste, cover with water and simmer.
In another pan over medium heat, brown the chopped vegetables in a small amount of oil. After reconstituting the mushrooms in cold water, chop and add along with the chopped parsley. Add the white wine and allow it to evaporate.
Add the brown braising liquid, season with salt and pepper and cook for 5 minutes.
When the meat is cooked through, remove from bone, slice and arrange on a platter. Top the slices with both the bean sauce and the mushroom sauce.
A dish whose flavors leave nothing to be desired in an explosion of taste. A dry, intense and persistent red wine that is hot and tannic with a sequence of fragrances of ripe fruits, black pepper spices and chocolate notes. Brunello di Montalcino D.O.C.G.
The meat to be used is pork tenderloin. While the meat is cooking, it is preferable to keep a lid on the saucepan.