Rosemary-Roasted Pork Loin with Butter Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rosemary-crusted pork loin roasted until golden and served with creamy butter beans that soak up the pan juices. Elegant enough for company but simple to prepare, making it ideal for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 lb pork loin
- 3 Tbsp unsalted butter, (or olive oil)
- 4 cloves garlic, (grated)
- 5 sprigs fresh rosemary, (leaves finely chopped, about 3 Tbsp)
- 1 Tbsp Dijon mustard
- 1 tsp fennel seeds, (toasted and finely ground, see note below)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium shallot, (peeled and finely chopped)
- ⅔ cup dry white wine, (such as Sancerre, Sauvignon Blanc, or an oaky Chardonnay)
- ½ cup low-sodium chicken stock
- ½ tsp Dijon mustard
- 3 (15.5 oz) cans butter beans, (drained)
- 4 Tbsp unsalted butter, (cut into cubes)
- Flaky sea salt
At a glance
PER SERVING · TIME 285M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 915mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 655mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.