Tuscan Pork Loin

Tuscan Pork Loin


Serves: 8
Prep time: 45 minutes
Marinating time: 8 to 24 hours
Grilling time: about 1 hour

Beans:
2 cups cannellini beans (white kidney beans) or navy beans
5 to 6 cups chicken broth
1 medium yellow onion, quartered
4 whole cloves garlic, peeled
1 rib celery, cut in half
1 sprig fresh rosemary
1 bay leaf
1 eight-bone center-cut pork loin, about 5 pounds
4 medium garlic cloves, cut into 1/8-inch slivers
Marinade
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon cracked white peppercorns
Kosher salt
Salad
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
2 teaspoons minced garlic
1/2 cup finely diced yellow onion
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced plum tomatoes
3 tablespoons finely chopped fresh basil
Kosher salt
Freshly ground black pepper

1. In a large pot cover the beans with 2 quarts water and soak overnight. Drain the beans and return them to the pot. Add the remaining bean ingredients. Bring just to a boil, reduce heat, and allow to simmer very slowly for about 1 hour until the beans are tender but not mushy. Drain the beans into a colander. Remove and discard the vegetables, rosemary, and bay leaf.

2. Trim the pork loin of any excess fat. Using a thin, sharp knife, make 1/2-inch cuts in the meaty portion of the pork loin. Insert the garlic slivers into the incisions.

3. In a small bowl whisk together the marinade ingredients, including salt to taste. Rub the marinade into the pork loin, cover with plastic wrap, and refrigerate overnight or as long as 24 hours.

4. In a large bowl mix the hot beans with the vinegar, lemon juice, and olive oil. Add the garlic, onion, bell pepper, tomatoes, and basil. Season with salt and pepper, toss lightly, and cool to room temperature.

5. Allow the roast to stand at room temperature for 20 to 30 minutes before grilling. Season with salt. Sear the roast over direct high heat (450° to 550°F), with the lid closed as much as possible, for 6 minutes, turning once. Continue grilling over indirect medium heat (350° to 450°F), with the lid closed, until the juices run clear and the internal temperature reaches 155ºF, about 1 hour. Transfer to a serving platter, loosely cover with foil, and allow to rest for about 10 minutes before slicing between each bone. Serve warm with the salad.

From Weber’s Big Book of Grilling™
by Jamie Purviance and Sandra S. McRae

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