Ingredients:
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
Vinaigrette:
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
