Garlic-Infused Roast Pork with Herbs and Beans

Garlic-Infused Roast Pork with Herbs and Beans

Name: Garlic-Infused Roast Pork with Herbs and Beans
Total time: 16 h 40 min
Yield: 6
Ingredients: 3.5 lbs bone-in pork shoulder roast; 6 cloves garlic (halved); 1 tbsp olive oil; kosher salt; black pepper; 1 tbsp Italian seasoning; 1 tsp dried rosemary; a pinch of cayenne pepper; 1/4 cup thinly sliced baby romaine lettuce; 1/4 cup halved cherry tomatoes; 3 tbsp red wine vinegar; 2 cups cooked white beans

Tender, flavorful roast pork studded with garlic and seasoned with rosemary, Italian herbs, and a hint of cayenne, served with a side of white beans and a tangy lettuce and tomato salad.

16 hr 40 min

easy

456kcal

calories

15g

carbohydrates

30g

fat

fiber

31g

protein

327mg

sodium

sugar

Dinner American

Ingredients

3.5 lbs bone-in pork shoulder roast

6 cloves garlic (halved)

1 tbsp olive oil

kosher salt

black pepper

1 tbsp Italian seasoning

1 tsp dried rosemary

a pinch of cayenne pepper

1/4 cup thinly sliced baby romaine lettuce

1/4 cup halved cherry tomatoes

3 tbsp red wine vinegar

2 cups cooked white beans

Directions

Step 1

Preheat the oven to 165°C (325°F).

Step 2

Using a sharp knife, make six incisions on each side of the pork roast. Insert a halved garlic clove into each incision. Rub the roast with olive oil and season generously with kosher salt, black pepper, Italian seasoning, rosemary, and cayenne pepper. Place the roast in a roasting pan.

Step 3

Roast in the preheated oven for 3 hours. Turn off the oven and let the roast rest inside for 1 hour. Then refrigerate the roast for 8 hours or overnight.

Step 4

Slice the cold pork into 1/2-inch-thick slices. Remove any garlic cloves from the cut surface. Season the slices with salt.

Step 5

In a heavy skillet, heat olive oil over medium-low heat. Sear the pork slices until browned and crusty, about 10 minutes per side.

Step 6

In a bowl, toss the lettuce and tomatoes together. Drizzle with red wine vinegar and toss to coat.

Step 7

Heat the white beans in a saucepan over low heat. Place about 1/3 cup of white beans into a large, shallow soup plate. Top with a slice of pork shoulder and about 1/4 cup of the lettuce mixture.