Seared Pork Loin with Cranberry Beans and Squash

This open braise keeps the pork roast juicy while cooking the beans and squash in the same pan.

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1 2-3 lb pork loin roast
1/2 tsp chili flakes
2 sprigs thyme or rosemary (optional)
2 cloves garlic, minced
2 red onions, sliced into wide petals
1-2 cups cranberry beans, soaked
1 squash (autumn frost, acorn, or kabocha), seeds removed and cut into wedges
1/2 cup orange juice
3/4 cup water or stock


  1. Rub the pork loin all over liberally with salt and a glug of olive oil and let rest 30 minutes at room temperature
  2. Heat the oven to 400F
  3. In a large frying pan or dutch oven, sear the pork roast fat cap side down until deeply caramelized, about 8 minutes, then remove from the pan
  4. Add everything else to the pan then nestle the pork loin roast back into the center of the pan
  5. Transfer to the oven and open-braise until the squash and beans are cooked through and the pork registers 160F in the center, about 30-45 minutes
  6. Check the pan every 20 minutes and add 1/2 cup more water as needed to keep from going dry
  7. Remove from the oven and transfer the pork to a plate or platter to rest for 10 minutes
  8. If there is a good deal of liquid, return to the burner and simmer until the liquid is reduced to a sauce
  9. Slice the pork into thick slices and serve with the saucy squash and beans and a big green salad