Pork Roast with Tomato, Portobello Mushroom and Cannellini Bean Sauce
Preheat oven to 425°F. Marinate the pork loin with 2 tablespoons of olive oil, black pepper, and 1 tablespoon of Thyme. Refrigerate 30 minutes. In a large sauté pan, heat the remaining oil over medium high heat. Carefully sear the pork loin on both sides. Once browned, remove pork loin from pan and set aside on a roasting pan. Reduce heat to low, and add additional oil to pan if necessary for sautéing. Add shallots and garlic, and sauté for a minute. Add mushrooms to pan and stir to combine. Continue to cook the mushrooms until tender and liquid has reduced, about 5 to 7 minutes. Add Carmelina Brands® Italian Cannellini Beans and Sage, stir to combine and season to taste. Add 2 tablespoons of white wine and let reduce for a minute. Add the Carmelina…’e San Marzano® Organic Italian Chopped Tomatoes and vegetable broth, and bring to a boil. Stir to combine and check seasoning. Cover and simmer the sauce on low for about 20 minutes. Set aside. Moisten the pork loin with remaining wine and season to taste with salt. Bake in oven for about 30 minutes, or until done. Rest the meat for about 10 minutes before slicing. To finish, spoon all of the sauce onto a serving platter. Slice the pork and arrange it over the sauce. Sprinkle with parmesan cheese and garnish with thyme. Enjoy!