Pork Loin with Braised Rosemary White Beans - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marian Cooper Cairns
Get a handle on weeknight dinner with smoky pork loin and herby white beans.
Ingredients
- 1 (1 1/2-to 2-lb.) boneless pork loin
- 1 tbsp. chopped fresh thyme
- kosher salt
- Freshly ground black pepper
- 2 tbsp. olive oil
- 1 medium onion
- 3 garlic cloves, chopped
- 1/4 c. dry white wine
- 2 (15.5-oz.) cans cannellini beans
- 1 1/2 c. chicken stock
- 1/2 c. sliced sundried tomatoes
- 1 tbsp. chopped fresh rosemary, plus sprigs for serving
Instructions
- Preheat oven to 400 degrees F. Rub pork with thyme. Season with salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add pork and cook until browned on all sides, 6 to 8 minutes. Remove to a plate; reserve skillet.
- Add onion and garlic to skillet and cook, stirring occasionally, until golden, 4 to 6 minutes. Stir in wine, scarping up brown bits from bottom of skillet. Stir in beans, stock, tomatoes, and rosemary. Place pork on top of bean mixture.
- Bake until an instant-read thermometer inserted into thickest part of pork on top of bean mixture.
- Bake until an instant-read thermometer inserted into thickest part of pork registers 145 degrees F, 18 to 20 minutes. Let rest, loosely covered with foil, 10 minutes before slicing pork.
- Serve garnished with rosemary.
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