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

servings
8

method

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 chili as you like and stirring it back into the sauce. Lovely served with soured cream.

• from Jamie's Dinners

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

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1. by Jane on Sun 16 Aug 2009 @ 13:49

Very scrummy! The smoked paprika and chorizo really add to the depth of flavour. Highly recommended.

2. by *LanaSahler* on Tue 07 Apr 2009 @ 18:17

I made this last night for dinner and it was VERY tasty. I am looking forward to the leftovers for lunch today!

3. by Fátima on Sat 21 Feb 2009 @ 12:31

This recipe is fabulous. I made it in Christmas for my family.
Now I'm trying it in chiken. Hope fabulous too.
Best regards from Madeira Island Portugal

4. by M Mac on Sun 21 Dec 2008 @ 22:12

looking for a christmas ham (well pork loin) recipie. This will be the first time I have cooked ham at christmas. Usually always turking and duck. Time for a change. Any recipies or info greatly accepted.

5. by louishenri08 on Mon 01 Dec 2008 @ 06:51

looks lovely but yesterday I saw Jamie do a Porchetta for his 30th birthday (in Italy, I think it was from an old series)...

Does anyone have this receipe? I want to do it for Christmas.

Merci x

6. by Suzie L on Sat 29 Nov 2008 @ 04:47

this looks and im sure tastes incredible.. this pork recipe will be my next adventure. WOW!

7. by Emma P on Wed 12 Nov 2008 @ 22:44

I made this last week for my foodie friends. It was so simple yet so tasty! Very impressive when served on the table. I got my butcher to prepare the pork and the rest was simple. The recipe says serves 8, I cooked if for 5... All the pork was devoured. The following day I then added diced chicken breast to the left over bean sauce and it fed another four people... Delicious!!!!!

8. by Janie on Fri 10 Oct 2008 @ 13:15

Yes, will be cooking this on saturday night for 7. What would you serve with this? Mash? Green beans, has to be something simple as wanrt to be with my friends and not in the kitchen too much...

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