Rosemary Pork Loin with Roasted White Grape and Fennel Sauce, and Garlic Bean Purée

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the pork loin dry with paper towels. Rub it with 2 tablespoons olive oil, half of the chopped rosemary, 4 minced garlic cloves, 6 g salt, and the black pepper.

3. 3

   Place the pork loin on a baking tray. On one side, add the white grapes, fennel, and shallot. Toss them with 1 tablespoon olive oil and a pinch of salt.

4. 4

   Roast for 15 minutes at 220 °C / 425 °F. Lower the temperature to 190 °C / 375 °F and continue cooking for 20 to 25 more minutes, or until the center of the pork reaches 63 °C / 145 °F.

5. 5

   While the pork roasts, make the purée. In a small saucepan, heat 1 tablespoon olive oil over medium heat and add the 2 whole garlic cloves. Cook for 1 minute without letting them burn.

6. 6

   Add the cooked white beans, water, 2 g salt, and lemon zest. Cook for 5 minutes, stirring occasionally. Remove the garlic if you prefer a milder flavor, or leave it in for a bolder purée. Blend until creamy. Keep warm.

7. 7

   When the pork is done, transfer it to a board and let it rest for 10 minutes before slicing.

8. 8

   Transfer the roasted grapes, fennel, and shallot to a skillet along with the tray juices. Add the dry white wine and chicken broth. Cook over medium heat for 5 to 6 minutes to reduce slightly.

9. 9

   Stir in the Dijon mustard, lemon juice, and the remaining chopped rosemary. Cook 1 minute more and adjust salt if needed. Crush some of the grapes with a spoon to give the sauce body, leaving some whole.

10. 10

    Slice the pork loin into thick medallions. Serve over the garlic bean purée, spoon the white grape and fennel sauce over the top, and finish with a few fresh rosemary leaves and a drizzle of olive oil if desired.