Feed Zone Table Recipe: Roast Pork Loin with Peach Glaze & Butter Beans

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Roast Pork Loin with Peach Glaze & Butter Beans from Feed Zone Table! This pork is great for sandwiches or wraps, or you can serve it on top of a warm white bean salad with fresh chopped herbs. Don’t be intimidated by the fancy presentation. A rustic presentation with thick-cut slices will taste equally amazing.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Roast Pork Loin and Butter Beans from Feed Zone Table by Biju Thomas and Allen Lim

Serves 6

2-pound pork loin
2 tablespoons Basic Grilling Salt (see p. 206)
1 tablespoon olive oil
¼ cup chunky peach preserves, divided

BUTTER BEANS
2 cups uncooked butter beans or large lima beans
4 cups water or stock
¼ cup minced fresh parsley
1 garlic clove, sliced thin
1 heaping tablespoon minced fresh chives
1 tablespoon extra-virgin olive oil
juice from 1 lemon
½ teaspoon coarse salt
¼ teaspoon pepper
2 tablespoons maple syrup
⅛ teaspoon Ghost Pepper Salt Mix (see p. 84)

TO START THE BEANS: Rinse and sort the beans to remove any debris or discolored beans. Cover with cold water and let soak in the fridge for at least 1 hour. Large beans work best if soaked just a couple of hours before cooking. Drain the water.

Place the beans and salted water or stock in a medium stockpot. Make sure the liquid covers the beans. Bring to a rolling boil then reduce heat to low and let simmer for 1 hour, or until tender.

Heat the oven to 375 degrees.

TO MAKE THE PORK: Season the pork loin with grilling salt. (If you don’t have any on hand, season with coarse salt and pepper and a sprinkle of celery salt.)

In an oven-safe sauté pan over high heat, heat the olive oil and sear the loin until you have a nice even brown color all around.

Brush the pork loin with 3 tablespoons peach preserves and bake in the oven for 25–30 minutes, or until the temperature of the meat reaches 145 degrees. Remove and let rest for about 5 minutes.

TO MAKE THE GHOST PEPPER SALT MIX:
¼ cup coarse salt
1 tablespoon coarse sugar
1 teaspoon coriander
½ teaspoon cinnamon
1 teaspoon chili powder
¼ teaspoon ground ghost pepper (you can add as much as you’d like, but start here)

TO FINISH THE BEANS: Once the beans are finished cooking, drain and rinse under cool water. In a mixing bowl, combine parsley, garlic, chives, olive oil, lemon juice, salt, and pepper and gently fold in the cooked beans. Finish with maple syrup and Ghost Pepper Salt Mix.

Add another spoonful of preserves to the pork loin before serving, then slice thin with a sharp knife.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

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