Slow-roasted spiced pork loin with black-eyed beans and tomatoes


Slow-roasted spiced pork loin with black-eyed beans and tomatoes

This dish works as described here, but you can also stuff it into hot flour tortillas or pitta breads to be eaten like a kind of fajita or burrito...


Meat » Main Courses » Mediterranean recipes

Recipe Language : English


Ingredients:

• 3kg rib-end loin of pork with skin on, French-trimmed
• sea salt and freshly ground black pepper
• 5 teaspoons smoked paprika
• juice of 1 lemon
• olive oil
• 3 red onions, finely sliced
• 6–8 fresh red, yellow and green chillies
• 200g small whole chorizo sausages, thickly sliced
• 6 bay leaves
• 2 sprigs of fresh rosemary, finely chopped
• 3 x 400g of good-quality plum tomatoes, roughly chopped
• 2 handfuls of fresh ripe tomatoes, halved
• 4 x 410g tins of black-eyed beans, drained
• 5 cloves of garlic, peeled and finely chopped
• a handful of fresh flat-leaf parsley, chopped
• red wine vinegar
• sour cream, to serve.


main courses | serves 8

This dish works as described here, but you can also stuff it into hot flour tortillas or pitta breads to be eaten like a kind of fajita or burrito – superb. Spanish smoked paprika is now widely available, and your butcher can do the trimming and scoring of the pork loin for you to save you some time.

Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.

Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or so or until the skin is crispy and the meat is meltingly tender.

When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream

• from Jamie's Dinners

Recipe Details

Recipe Name : Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Recipe Chef Name : Jamie Oliver
Recipe Course : Main Courses
Recipe Type : Meat
Recipe Cuisine : Mediterranean recipes
Recipe Diet :

Next Recipe Back to previous page Back to Restaurant Guide


Suggested Recipes

aegean kakavia (beautiful fish stew)
A basic recipe for fresh egg pasta
My favourite paella
Pizza dough
leek and potato soup (usa version - imperial)
Tuna carpaccio - japanese style
Aioli
Fraîcheur de King crabe
blackberry tart (torta di more)
southern indian rice and seafood soup
Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
Steak 2 sauces
One minute berry ice cream
Awesome spinach and ricotta cannelloni
Dos de bar aux truffes
Tartare de saumon
Best tiramisu
Baked eggs
quesadillas with guacamole
grilled flatbreads with rosemary oil
Apple sponge pudding
Amazing lamb rack
crostini (small toasted bread)
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Asparagus frittata
Red grape pizza with honey, rosemary and pecorino
Appleberry pie
carrots
Beautiful home-made crab cakes with a hot blackened salsa
roquefort salad with warm croutons and lardons
spring vegetable stew (vignole)
hamilton squash
antipasti of mozzarella, chilli, and lemon crostini
asian-inspired turkey salad and pancakes
gorgeous rosemary prune skewers
Tarte aux girolles -
Green veggies with flavoured butter
Farfalle with carbonara and spring peas
moroccan style broad bean salad with yoghurt and crunchy bits
cool mexican bean wraps
posh japanese-inspired beef carpaccio

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in Luxembourg, Luxembourg

Am Tiirmschen Restaurant
Restaurant in Luxembourg, Luxembourg
Cadre en pierre naturel dans l'Îlot Gastronomique derrière le Palais Grand Ducal. Alliant une cuisine traditionnelle et moderne, mettant en valeur produits et v...
More...
List your Restaurant for FREE...


Recommended Wines

Wines from Portugal

ROYAL OPORTO
Wines from Portugal
Aged Tawnies The Best that age can offer... Aged 10 and 20 Years If a fine Port is left to age for many years in oak casks it will gradually lose its orig...
More...
More Wines...
List your Vineyard for FREE...


Food Products

Fruit, Fruit Products

DEL MONTE PHILIPPINES, INC.
Del Monte Philippines operates the world’s largest fully-integrated pineapple operation with its 23,000-hectare plantation in the Philippines, 700,000-ton proce...
More...
More Products...
List your Food Product for FREE...


Recipe Of The Day

Crème brûlée aux fruits rouges.
Crème brûlée aux fruits rouges.
More...
More Recipes...
List your Recipe for FREE...

Home
Restaurants
Vineyards
Wines
Recipes
Events
Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
gourmet@restaurants-guide4u.com
© 2008 restaurants-guide 4u.com. All rights reserved