Better Eating,
Better Health:

Cook time: 1 hour
Total time: 2 hours

Ingredients

Pork Loin

• One 3-pound pork loin
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper

Vinaigrette

• ½ cup mixed chopped fresh parsley, mint and oregano
• ¼ cup finely diced shallot
• 1 large clove garlic, minced
• Pinch of crushed red pepper
• ½ teaspoon ground pepper
• ¼ teaspoon kosher salt
• Zest of 1 lemon
• 3 tablespoons lemon juice
• 2 teaspoons honey
• ½ cup extra-virgin olive oil 

White Bean Puree

• 2 15-ounce cans cannellini beans, rinsed
• ½ cup low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper

Directions

1. To prepare pork: Rub pork with 1 tablespoon oil and sprinkle with ½ teaspoon each salt and pepper. Let stand at room temperature for 45 minutes.
2. Meanwhile, preheat a gas grill to medium-high. Turn off one burner (leaving 1–2 burners lit, depending on your grill). Oil the grill rack. Place the pork over the lit burner(s). Grill, turning once or twice, until browned on the top and bottom, 6–8 minutes total. Move the pork to the unheated portion of grill. Close the lid and grill-roast the pork for 20 minutes. Rotate the pork 180°F, close the lid and continue roasting 20–30 minutes more until a thermometer inserted into the center of the meat reads 145°F. Transfer to a clean cutting board and let rest for 10 minutes before slicing.
3. To prepare vinaigrette: Combine herbs, shallot, garlic, crushed red pepper, ground pepper, salt, lemon zest, lemon juice and honey in a medium bowl. While whisking, slowly drizzle in oil; continue whisking until well combined.
4. To prepare bean puree: Puree beans and broth in a food processor until smooth. Transfer to a medium saucepan and warm over medium heat. Stir in oil, vinegar, salt and pepper.
5. To serve, spread the bean puree on a platter, top with the sliced pork and spoon the vinaigrette down the middle of the pork.