Posted: April 20, 2011
What could be better than a great meal of protein and fiber, followed by a dessert you won’t regret eating?
I ran across a rub recently that called for zest and fennel seed and, because I normally reach for garlic and herbs, I was excited to try out something different. You can never go wrong with a pork loin – they’ll always come out tender, and leftovers make for great sandwiches, so I decided it would be my test subject. I’m also on a bean kick right now, and I wanted a meal that would all end up in one dish, thus the beans going in with the loin.
The dessert portion of this recipe came to me after I made the rub. I was staring at a juicy orange that had just been stripped, but I wasn’t hungry enough at the time to chow down. Not wanting to waste it, I looked for another way to use it. I had a box of lemon jello mix in the pantry and 1/2 cup of leftover coconut milk in the fridge, so I decided to put them altogether. I like cream and citrus together, so I liked my odds.
In the end, the meal turned out great, and I felt great after eating it. What more could a person ask for?
Ideally, you should marinate your pork and make the jello at the same time. That way, they’re both ready to go when you’re ready to put together your meal.
Pork Loin with Zest-Fennel Rub and White Beans
- 1 Tbsp fennel seed
- 3 garlic cloves – minced
- zest of one orange (save the insides for your jello)
- 1 1/2 Tbsps chopped fresh rosemary
- 1 Tbsp olive oil
- salt and pepper
- 1 pork loin (the one I used was just under 2 lbs)
- 2 cans of northern beans
- juice of one lemon
Rub your pork loin with salt and pepper. Work the first 5 ingredients into a paste and rub all over the pork loin. Cover and marinate for at least 3-5 hours. Preheat oven to 400. Combine beans and lemon juice, and set aside. Bake pork for 30 minutes, remove from oven, add beans to the same pan/dish and stir around so that some of the juices mingle with the beans. Return to oven for another 15 minutes. Let rest for 10 minutes once done. Serve hot and enjoy!
Alternatively, you could cook the pork loin in a crockpot and add the beans just before serving.
Not Bill Cosby’s Jello
- Pulp from orange you zested for the pork (I used blood orange, but they’re more easy to come by in Italy)
- 1 package of sugar-free lemon jello mix
- 1/2 cup of coconut milk
- 1.5 cups of cold water
Combine coconut milk with 1/2 cup of water and bring to a boil. Add jello mix and stir until dissolved. Add 1 cup of cold water. Spread pulp in jello mold dish. Pour jello mixture over the pulp. Refrigerate for at least 4 hours so it has plenty of time to solidify.