Grilled Pork Loin with White Bean Puree



Pork Loin One 3-pound pork loin

1 tablespoon extra-virgin olive oil

1/2  teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon garlic powder



1/2 cup mixed chopped fresh herbs, such as parsley, mint and tarragon

1/4 cup finely diced sweet onion

1 large clove garlic, minced

Zest of 1 lemon

3 tablespoons lemon juice

2 teaspoons honey

1/2 teaspoon ground pepper

1/4 teaspoon kosher salt

Pinch of crushed red pepper

1/2 cup extra-virgin olive oil


White Bean Puree:

2-15-ounce cans cannellini beans, rinsed

1/2 cup low-sodium chicken broth

1 tablespoon extra-virgin olive oil

1 tablespoon red-wine vinegar

1/4 teaspoon kosher salt

1/4 teaspoon ground pepper


Step 1: Preheat oven to 350 degrees Fahrenheit. Stir together salt, pepper and garlic powder in a small bowl. Place the pork loin on a cookie sheet lined with aluminum foil. Pour a tablespoon of olive oil onto the pork, coating the meat evenly on all sides. Sprinkle seasoning mix on all sides of the pork. Cook the pork loin for 36-40 minutes or until a thermometer (inserted into the center of the loin) reads 160 degrees.


Step 2: To make the vinaigrette, place all of the vinaigrette ingredients into a bowl. Whisk in olive oil until well combined.


Step 3: Place the beans and chicken broth into a food processor until smooth. Place bean mixture into a saucepan and warm over medium heat. Stir in oil, vinegar, salt and pepper.


To Serve: Place the bean purée onto a plate, add a slice of the pork loin and top with vinaigrette.


Nutritional Information:

Serving size: 3 oz. pork, ¼ cup beans & 1½ Tbsp. vinaigrette

Per serving: 304 calories

17 g fat

4 g fiber

14 g carbohydrates

26 g protein

65 mcg folate

60 mg cholesterol

2 g sugars

226 IU vitamin A

5 mg vitamin C

53 mg calcium

2 mg iron

336 mg sodium

610 mg potassium

Carbohydrate Servings: 1