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

Roast Pork Loin

Serves 8

  • 2 kg higher-welfare rib-end loin of pork, skin on, French-trimmed

  • sea salt

  • 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

  • 120 g small whole iberico chorizo sausages, thickly sliced

  • 6 bay leaves

  • 2 sprigs fresh rosemary, finely chopped

  • 3 x 400 g good-quality tinned plum tomatoes, roughly chopped

  • 2 handfuls fresh ripe tomatoes, halved

  • 4 x 410 g tinned black-eyed beans, drained

  • 5 cloves garlic, peeled and finely chopped

  • 1 handful fresh flat-leaf parsley, chopped

  • red wine vinegar

  • soured cream, to serve

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.

Nutritional Information

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

One pan, loads of flavour

More Mains recipes >
0 foodies cooked this
Spanish flavours are awesome with the slow-roast pork loin – try stuffing it into some warm pittas
Serves 8
1h 50m (plus resting time)
Super easy
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 chilli as you like and stirring it back into the sauce. Lovely served with soured cream.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 771 39%
  • Carbs 46.7g 18%
  • Sugar 7.8g 9%
  • Fat 40.6g 58%
  • Saturates 13.7g 69%
  • Protein 48.9g 108%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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