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bell' alimento

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Roast Pork Loin

By Paula |

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This Roast Pork Loin, Arista al Forno, is the perfect warm and comforting meal that comes together quicker than you might imagine. 

white plate with cannellini beans topped with slices of pork tenderloin and sauce. Rosemary, bottle of olive oil, salt cellar in background.

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?
White plate with cannellini beans topped with pork tenderloin slices and sauce. Napkin under plate. Salt cellar, olive oil jar and rosemary blurred in background.

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.

white plate with pork sandwich topped with rosemary skewer. Bread board with rolls in background.
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:

Roast Pork Loin

white plate with cannelli beans topped with slices of pork tenderloin and sauce.

Roast Pork Loin

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 sprig fresh rosemary
  • 2 pound pork loin roast
  • salt/pepper
  • 1 cup dry white wine
  • 1 – 14 ounce can cannellini beans – drained

Instructions

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.

© Paula Jones
Category: Pork
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Comments

  1. Kay says

    It’s always a wonderful feast to my eyes to come and browse your site, Paula! I serve pork quite a bit to my church family of 300. This looks like a simple but great recipe to try. Thank you!

  5. Michelle says

    Italian recipes will never, ever get old. I love the simplicity of good ingredients! I definitely need to invest in a thermometer!

  6. Kimby says

    Paula, now I’m torn between which one of your recipes to make when my French oven arrives… 🙂 Thanks again SO MUCH for that, and for the variety of ideas and flavors consistently found here!

  7. Claudia says

    I love a good pork loin roast in the winter – especially with copious amounts of rosemary. I’ll probably still roast to 150 degrees – think old habits are hard to break!

  12. Magic of Spice says

    Well I do not eat pork, or meat for that matter…but this is a stunning post! And since my family does eat meat I always like to see recipes like this 🙂

  13. Cookin' Canuck says

    I adore small plates – lots of tastes of wonderful food is right up my alley. This roasted pork loin sounds as though it’s packed with flavor. I’m glad to be in this round of Kitchen Play with you, Paula. It was a fun one!

  14. Priscilla - She's Cookin' says

    I knew this sexy pork dish must be yours! Pork tenderloin is my favorite (lean) cut 🙂 quick to cook and so versatile – love the flavors at work here. Great to be featured with you on Kitchen Play this month!

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