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.
Ingredients
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
Method
- Rub the pork loin all over liberally with salt and a glug of olive oil and let rest 30 minutes at room temperature
- Heat the oven to 400F
- 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
- Add everything else to the pan then nestle the pork loin roast back into the center of the pan
- 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
- Check the pan every 20 minutes and add 1/2 cup more water as needed to keep from going dry
- Remove from the oven and transfer the pork to a plate or platter to rest for 10 minutes
- If there is a good deal of liquid, return to the burner and simmer until the liquid is reduced to a sauce
- Slice the pork into thick slices and serve with the saucy squash and beans and a big green salad
