A Sunday dinner or weeknight feast, this Parmesan Pork Roast with White Beans is an easy fix for a great meal. I used a 2 lb pork loin, but a 3-4 lb Roast will work here too.
Parmesan Pork Roast with White Beans
- 2-4 lb Pork Loin Roast
- 2 Tbsps Olive Oil
- 1 Tbsps Dried Basil
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Sage
- 2 Tbsp Garlic Minced
- 1 Tsp Red pepper flakes
- 1 Tsp Grated lemon
- 1/4 Cup Parmesan cheese Grated
- 1/2 Tsp Pepper Freshly ground
- 1 Tsp Salt
- 2 cans White Beans drained
- 2 Carrots chopped
- 1 Celery chopped
- 1 medium onion chopped
- 2 cloves Garlic minced
- 1 tbsp Dried Sage
- 1 tbsp Dried Oregano
- 1 tbsp Dried Rosemary
- 2 small Bay Leaves
- 2-3 cups Vegetable Broth
Preheat oven to 425. Mix cheese, herbs, garlic, lemon zest, red pepper flakes and salt & pepper in a small bowl. Add olive oil to make a paste.
Coat the pork loin with the paste. And place in a low sided baker.
Bake for 30 to 45 minutes, depending on the size, making sure the temperature of the pork reaches 150.
While the roast is baking, make the beans. Heat a large pan over medium heat, add the Carrots, Celery and onions. Cook for 7-8 minutes until soft. Add garlic and cook for 1 minute. Add sage, oregano and rosemary, vegetable broth and bay leaves. Add the beans, stirring to coat. Simmer over low heat, about 15 - 20 minutes until the beans are warmed and the broth is almost gone.
Do not season the beans with salt & pepper until they are cooked. Doing so before will make them tough. End with a sprinkle of chopped parsley.
Remove from oven and rest for 10 minutes. Place the White beans on a platter. Slice the pork loin thin and serve over white beans.