Porchetta Style Pork Loin With White Beans Food

PORK LOIN IN THE STYLE OF PORCHETTA

Steps:

• In a 10- to 12-inch saute pan, heat 1/4 cup of the olive oil over medium-high heat until smoking. Add the sliced onion and fennel and saute until softened and lightly browned, 7 to 8 minutes.
• Add the ground pork or sweet Italian sausage, fennel seeds, rosemary, garlic, and 1 to 2 tablespoons pepper (depending on your taste), and cook, stirring occasionally, until the pork is no longer pink, about 10 minutes. Transfer to a bowl and let cool.
• Preheat the oven to 425°F (220°C).
• Meanwhile, place the pork loin flat on your work surface and sprinkle with salt and pepper.
• Add all but 1 tablespoon of the fennel fronds, the bread crumbs, and eggs to the pork mixture and mix gently. Spread the mixture over the pork loin. Roll it up, starting from a long side, like a jelly roll, and tie with butcher's twine.☞TESTER TIP: To prevent the filling from squishing out the ends, poke several long skewers through the porchetta near both ends to help close them before tying with twine.
• Scatter the red onions in a roasting pan and place the pork loin on top. Drizzle the pork and onions with olive oil and rub to coat. Roast for 75 minutes, or until the internal temperature is 135°F (57°C).
• Remove the pork loin from the oven and let rest for 10 minutes.
• Slice the pork loin into 1-inch-thick pieces. Serve the pork drizzled with the remaining 1/4 cup olive oil and a good squeeze of lemon, garnished with the reserved fennel fronds, and with the onions on the side. (You can toss any leftovers in the fridge and slice them thin for the king of sandwiches the next day.)

PORCHETTA-STYLE PORK LOIN WITH WHITE BEANS

Steps:

• In a saucepan, heat beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice pork and serve with beans.

PORK TENDERLOIN WITH WHITE BEANS AND KALE

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
• Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
• Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
• Slice the rested pork on the diagonal and serve with the white bean and kale mixture.

PORCHETTA-STYLE ROAST PORK

Steps:

• Preheat oven to 425 degrees with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest, 1 1/2 teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2-inch intervals.
• Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138 degrees, 40 minutes. Transfer to a cutting board; tent with foil.
• Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve, alongside vegetables, and drizzled with pan juices.

INSTANT POT® PORK LOIN AND WHITE BEANS

Steps:

• Season pork loin with salt and pepper. Mix chili powder, cumin, and onion powder together; sprinkle on all sides of the pork.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot. Cut pork loin in half to fit in the pot if necessary. Cook until browned on each side, about 5 minutes total. Remove and set aside.
• Pour beer into the pot and stir to deglaze, scraping up all the browned bits. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with the beans.