lcp Boneless Pork Rib Roast with Borlotti Bean Yumminess Skip to content
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Boneless Pork Rib Roast with Borlotti Bean Yumminess

Boneless Pork Rib Roast with Borlotti Bean Yumminess

The cooler weather descends and we start thinking about hearty fare. Pork n Beans have featured on the blog before but we have to admit this one is so impressive it might make it on to our annual New Year's Eve dinner menu - we'll see.



+/- 2 lb boneless pork loin roast (ask butcher to butterfly to ¾” thick or look on YouTube and DIY)  1 large fennel bulb, chopped
1 shallot, minced 1 tbsp tomato paste
6-8 cloves of garlic, minced 1 cup, plus 2 tbsp white wine
2 tbsp panko breadcrumbs 3 tbsp unsalted butter
1 tsp espelette pepper 12 oz cooked cranberry (borlotti) beans, rinsed
1 tbsp fresh sage, chopped Extra virgin olive oil
1 tbsp Dijon mustard Kitchen twine
I tbsp whole grain mustard Salt
I large onion, chopped

Preheat oven to 350 degrees.

Make the stuffing.  Heat a small sauté pan over medium heat.  Add 1 tbsp olive oil, then shallots.  Stir until softened, about 2 minutes, and add garlic.  Cook until fragrant, about one minute.  Remove from heat and stir in panko, espelette and sage until well mixed.  Set aside.

Cut four or five 12 inch pieces of kitchen twine and lay on counter or cutting board parallel about 1 1/2 inches apart.  Lay pork roast on top, oriented left to right.  Season generously with salt,  Coat evenly with Dijon mustard, then whole grain mustard.  Spread stuffing evenly over roast, leaving and inch or so of space on all four sides.  Roll tightly, then tie with kitchen twine, cutting any excess twine. 

Heat a large skillet to medium high heat.  Rub outside of roast with olive oil, the sear all over in heated pan until the outside is evenly browned, about 4-5 minutes.  Place roast on a roasting pan and put in the oven.  Roast until thermometer inserted into center reaches 135 degrees (about 45 minutes).  Test in several places to be certain.  Remove from oven and tent loosely with foil to rest (about 15 minutes).

While the roast is roasting, heat a medium sauté pan over medium heat.  Add ½ tbsp olive oil and butter.  When melted, add onion and fennel, tossing to coat.  Add a generous amount of salt and stir to coat.  Add white wine.  Cook until wine has evaporated, stirring occasionally.  When liquid is gone, reduce heat to low and stir frequently to brown the mixture, but not burn it.  Once they are melted and browned, add tomato paste and cook for a couple of minutes, stirring frequently.  Add remaining white wine and cranberry beans.  Pour in any juices that ran off from the resting roast and bring back to a simmer then keep warm until pork is ready to serve.

Slice the roast into 1 inch disks (removing any twine) and plate with a heaping spoon of beans.  Serve with some roasted broccolini if you like!

Serves 4 as a main course

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