3.2
(33)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Preheat the oven to 450°F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Run your knife repeatedly through the mix until it begins to take on a paste-like consistency. Scoop it up into a bowl and add the olive oil. Season the pork with salt and pepper, then rub it all over with the paste. At this point, you can cook it immediately or marinate the loin for up to 4 hours in the refrigerator for a deeper flavor. Lay the pork in a roasting pan and roast for 25 to 30 minutes (depending on the thickness of the loin), until an instant-read thermometer inserted into the middle reads 150° to 155°F. Remove from the oven and allow to rest for 10 minutes before slicing. While the pork rests, combine the beans, lemon juice, and the remaining 1⁄2 tablespoon of rosemary in a saucepan and cook until warm all the way through. Season with salt and pepper. Serve slices of the pork over the beans.
Your folders
gastrosenses.com
90
Your folders
cooking.nytimes.com
5.0
(2.1k)
Your folders
cafedelites.com
5.0
(31)
60 minutes
Your folders
theanthonykitchen.com
4.4
(26)
70 minutes
Your folders
cafedelites.com
Your folders
justalittlebitofbacon.com
180 minutes
Your folders
italianrecipebook.com
5.0
(1)
300 minutes
Your folders
ketofocus.com
60 minutes
Your folders
leitesculinaria.com
4.9
(12)
Your folders
delish.com
4.6
(5)
Your folders
foodnetwork.com
4.3
(38)
35 minutes
Your folders
julieseatsandtreats.com
4.8
(32)
60 minutes
Your folders
marthastewart.com
3.3
(57)
Your folders
recipes.instantpot.com
5.0
(20)
20 minutes
Your folders
cookingclassy.com
5.0
(7)
Your folders
cookthestory.com
5.0
(6)
1 hours, 20 minutes
Your folders
foodnetwork.com
4.6
(34)
20 minutes
Your folders
momfoodie.com
4.7
(44)
90 minutes
Your folders
sipandfeast.com
5.0
(3)
240 minutes