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’s Tuscan-style roast pork loin & beans
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Total Time:
2 hours 10 minutes
Succulent pork slices with crispy crackling, served on creamy sweet Italian-inspired leeks and beans. Save the skin for double crackling.
Ingredients:
  • 1 large bunch of fresh marjoram (30g)
  • olive oil
  • red wine vinegar
  • 3 leeks
  • 1 bulb of garlic
  • 8 -rib higher-welfare pork loin (2kg) bone out, skin removed & reserved
  • 300 g pork skin (from above)
  • 1 x 700 g jar of butter beans
  • 1 x 360 g jar of cannellini beans
  • ½ a 700g jar of chickpeas
  • 1 heaped tablespoon crème fraîche
  • 250 g cavolo nero
  • 250 g rainbow chard
  • ½ a Savoy cabbage
  • 250 g baby spinach
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 240°C/475°F/gas 9. Make the marinade by crushing marjoram leaves with olive oil, red wine vinegar, and salt. Prepare leeks by slicing and chopping them along with a whole bulb of garlic, then place in a casserole dish. Score pork fat, rub with marinade, and place on top of leeks. Stab pork skin, rub with olive oil and salt, then roast for 1 hour at 200°C/400°F/gas 6. Cook greens in boiling water, drain, chop, and dress with olive oil, vinegar, salt, and pepper. Rest pork for 30 minutes. Squeeze roasted garlic into pan, add beans and chickpeas with their liquid, simmer, then stir in crème fraîche and season. Serve beans on plates, top with greens, pork slices, Salmoriglio sauce, and crackling. Enjoy with a glass of chilled Valpolicella.

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