This Roast Pork Loin, Arista al Forno, is the perfect warm and comforting meal that comes together quicker than you might imagine.
To say we’re pretty fond of pork is an understatement. The pig gives us so many fantastically delicious cuts from: Bacon, to Pork Tenderloin, to Pork Shoulder to well I could go on and on, so it’s only fitting that the pig should be a big deal, right?
I’m excited to be writing this post today as part of the Kitchen PLAY Progressive Party for December. Have you guessed what the secret ingredient is? PORK brought to us by the National Pork Board. The National Pork Board recently conducted a study to uncover six food trends that will be gracing holiday tables this year. I’ve used one of the trends, “Smitten with Small Plates” as inspiration for my Roast Pork Loin, Arista al Forno, served with cannellini beans.
WHAT IS A SMALL PLATE?
What I love about small plates is that they’re scaled-down servings which give us the freedom to experiment with a variety of flavors. Not to mention small plates are perfect portions for your upcoming get togethers and holiday parties.
For my recipe, I’ve chosen to roast a pork tenderloin. This pork tenderloin is seasoned with classic flavors of wine, rosemary and roasted it to perfection. Once cooked, it’s served over a small sampling of cannellini beans. This meal takes 30 minutes to make and it looks like you’ve slaved in the kitchen!
TIP: Here’s a bonus small plates option: Pork Sliders. To make pork sliders, place a few slices of pork onto a dinner roll, drizzle with sauce and skewer it with rosemary. Elegant and easy. Similar to the photo below.
Braised Pork with Rosemary & Mushrooms pictured above
I found out something REALLY interesting while I was working on this recipe: the USDA has revised the temperature guidelines for pork and now recommend 145 degrees Fahrenheit rather than the previous 160 degrees. You can read more about it on the National Pork Board’s SITE. Using a meat thermometer is the way to go to be sure that you’re cooking your meats properly. Trust me, it’s a small investment that will pay off in delicious dividends.
MORE DELICIOUS PORK RECIPES TO TRY
If you’re feeling inspired by this pork tenderloin recipe, chances are you’ll love these other pork recipes:
- PORK MEDALLIONS WITH MUSHROOM MARSALA SAUCE
- GINGER AND PORK DUMPLINGS
- BRAISED PORK WITH ROSEMARY AND MUSHROOMS
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 sprig fresh rosemary
- 2 pound pork loin roast
- 1 cup dry white wine
- 1 – 14 ounce can cannellini beans – drained
1. Preheat oven to 350 degrees.
2. Season pork with salt and pepper. Into a Dutch oven add: butter, oil, rosemary. Heat over medium-high heat. When hot, add pork. Brown on all sides, turning often. Approximately 5 minutes.
3. Carefully add wine and cook until wine has reduced by half. Transfer Dutch oven to oven and cook for an additional 20 minutes OR until pork reaches an internal temperature of 145 degrees.
4. Remove roast from Dutch oven and transfer to a plate to rest prior to slicing. WHILE pork is resting, return Dutch oven to stovetop, add beans and heat over medium heat allowing sauce to reduce and thicken.
5. To plate: Place a spoonful of beans onto plate. Top with 2-3 slices of pork. Drizzle with sauce.
We would love to see them!