Roast Pork with Flageolet Beans

📝 Ingredients

• 600 g pork loin roast (1 tied joint)
• 3 tins flageolet beans (795 g drained)
• 1 brown onion (about 100 g)
• 2 carrots (about 100 g each)
• 2 tomatoes (about 120 g each)
• 4 garlic cloves (2 for the roast, 2 for the flageolet beans)
• 2 tsp dried thyme (1 for the roast, 1 for the flageolet beans)
• 1 bay leaf
• 2 tbsp olive oil (1 for the roast, 1 for the flageolet beans)
• 1 chicken stock cube + 300 ml hot water (100 ml for the roast, 200 ml for the flageolet beans)
• Salt, black pepper

🍴 Utensils

• Ovenproof dish
• Frying pan
• Sauté pan with lid
• Colander
• Very sharp knife
• Aluminium foil

📖 Steps

1. Preheat the oven to 180 °C (fan). Take the roast out of the fridge, pat it dry with kitchen paper, then season with salt and pepper on all sides. Peel and crush 2 garlic cloves. Dissolve the stock cube in 300 ml hot water.
2. Heat 1 tbsp oil in the frying pan over a high heat. Sear the roast for 1 to 2 min on each side, turning it with two spoons rather than piercing it to keep the juices in, until well browned all over, 6 to 8 min in total.
3. Place the roast in the baking dish and rub it with the crushed garlic and 1 tsp thyme. Pour 100 ml stock into the bottom of the dish, not over the meat. Roast for 35 to 40 min, basting the roast with its juices every 15 min.
4. Meanwhile, peel and slice the onion, peel the carrots and cut them into thin rounds, chop the last 2 garlic cloves and dice the tomatoes. Drain the flageolet beans in a colander and rinse under cold water.
5. Heat 1 tbsp oil in the sauté pan over a medium heat. Cook the onion and carrots for 5 min, until the onion is translucent. Add the garlic for 30 seconds, then the tomatoes, and cook for 3 min until they start to break down.
6. Add the flageolet beans, 1 tsp thyme, the bay leaf and 200 ml stock. Cover and simmer for 15 min over a low heat, stirring gently from time to time so as not to crush the beans. Add a little water if the mixture sticks.
7. Check the roast is cooked: when pierced in the centre with the tip of a knife, it should release clear, barely pink juices (65 to 68 °C on a thermometer); otherwise cook for 5 min more. Wrap it in foil and leave to rest for 10 min so it stays tender.
8. Pour the juices from the dish into the flageolet beans, scraping up the sticky bits, followed by the juices released by the roast while resting. Remove the bay leaf, taste and adjust the seasoning. Remove the string, thinly slice the roast and serve it on the piping hot flageolet beans.