Pork Loin with White Beans Tomato and Garlic
- Prep Time:
- Cook Time:
- Ready Time:
- one pound thinly sliced pork loin
- large tomato chopped
- 2 cloves of garlic chopped
- one can of your favorite white beans rinsed well
- 1/4 cup balsamic vinegar
- olive oil
- knob of butter optional
Seasoned Bread Crumbs
- 2 cups regular bread crumbs not panko
- kosher salt and pepper
- freshly grated nutmeg about 1/2 teaspoon
- fresh groud cinnamon 1/4 teaspoon
Start with your pork loin and you want to put it between two pieces of cling film and with a meat mallet pound them thin about 1/8 inch and do it very carefully so you only thin it out and not rip it or make it to thin. Do this to as many pork loins as you want to serve I would say 3 per person.
Prepare your breading, mix the bread crumbs, cinnamon, nutmeg, some kosher salt and pepper together. Now have a hot pan and a good glug of olive oil in the bottom and take your pork loins and dredge them in the breadcrumbs. Do not put anything on the pork loin just into the bread crumbs and push the breading into the meat best you can. Into that pan with olive oil and cook on the one side until golden brown, turn over and finish the other side then into a 22odegree oven.
Now in the same pan add the tomatoes, garlic, white beans, some more olive oil if needed and some kosher salt and pepper to taste. When the tomatoes are starting to break down about 3 min add a splash of balsamic vinegar and toss all together (you can add a knob of butter at this point if you want to make it a richer) . Once the vinegar is reduced and there is a nice sauce in the pan plate the pork loin and spoon the white beans and tomatoes over and serve.
Simple recipe and the hint of nutmeg and cinnamon will give it almost an aromatic addition to the dish.