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

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