Grilled Pork Loin with White Bean Puree & Lemon He
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
Pork Loin One 2 1/2- to 3-pound pork loin
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon ground pepper
1/2 teaspoon kosher salt
Pinch of crushed red pepper
1/2 cup extra-virgin olive
Vinaigrette 1/2 cup mixed chopped fresh herbs, such as parsley, mint and tarragon
1/4 cup finely diced shallot
1 large clove garlic, minced
Zest of 1 lemon
3 tablespoons lemon juice
2 teaspoons honey
White Bean Puree 2 15-ounce cans cannellini beans, rinsed
1/2vcup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
Instructions
1/4 teaspoon kosher salt and ground pepper
To prepare pork- Rub pork with 1 tablespoon oil
and sprinkle with ½ teaspoon each salt and
pepper. Let stand at room temperature for 45
minutes.
2
Meanwhile, preheat a gas grill to medium-high.
3
Turn off one burner (leaving one to two burners
lit, depending on your grill). Oil the grill
rack (see Tip). Place the pork over the lit
burner(s). Grill, turning once or twice, until
browned on the top and bottom, 6 to 8 minutes
total. Move the pork to the unheated portion of
grill. Close the lid and grill-roast the pork
for 20 minutes. Rotate the pork 180 degrees,
close the lid and continue roasting until an
instant-read thermometer inserted into the
center of the meat registers 145°F, 20 to 30
minutes more. Transfer to a clean cutting board
and let rest for 10 minutes before slicing.
To prepare vinaigrette- Combine herbs, shallot,
garlic, lemon zest, lemon juice, honey, ½
teaspoon pepper, ¼ teaspoon salt and crushed
red pepper in a medium bowl. While whisking,
slowly drizzle in oil; continue whisking until
well combined.
5
To prepare bean puree- Puree beans and broth in
a food processor until smooth. Transfer to a
medium saucepan and warm over medium heat. Stir
in oil, vinegar, salt and pepper.
6
To serve, spread the bean puree on a platter,
top with the sliced pork and spoon the
vinaigrette down the middle of the pork.
Make Ahead Tip- Prepare beans (Step 5) and
refrigerate for up to 3 days; reheat just
before serving, thinning with broth as needed.
An oiled grill rack keeps your food from
sticking. Once your grill is good and hot, dip
a folded paper towel in a little oil, hold it
with tongs and rub it over the rack.
Originally Submitted
8/30/2019
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