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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 1/4 tsp salt
2 tsp pepper
1 (4- to 5-lb) bone-in pork loin roast
Vegetable cooking spray
1 large sweet onion, coarsely chopped
1 (28-oz) can crushed tomatoes
1/2 cup ketchup
1/4 cup balsamic vinegar
2 tbsp brown sugar
2 (9-oz) cans cannellini beans, rinsed and drained
Rub salt and pepper evenly over roast; let stand at room temperature 15 minutes. Brown roast in an ovenproof Dutch oven coated with cooking spray over medium heat until browned on all sides. Remove roast, and set aside.
Add onion to Dutch oven, and saute 3 to 5 minutes. Return roast to Dutch oven. Stir together tomatoes, ketchup, vinegar, and brown sugar. Pour tomato mixture over roast.
Bake, covered, at 350 for 1 hour. Stir in beans, and bake, covered, 45 more minutes. Stir beans and sauce; bake, uncovered, 15 more minutes or until meat thermometer inserted into thickest portion of roast registers 160 degrees. Remove from oven, and let stand 5 to 10 minutes before slicing. Slice roast evenly into 8 chops, and serve with beans and sauce.
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BRAISED TUSCAN PORK LOIN
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 1/4 tsp salt
2 tsp pepper
1 (4- to 5-lb) bone-in pork loin roast
Vegetable cooking spray
1 large sweet onion, coarsely chopped
1 (28-oz) can crushed tomatoes
1/2 cup ketchup
1/4 cup balsamic vinegar
2 tbsp brown sugar
2 (9-oz) cans cannellini beans, rinsed and drained
Rub salt and pepper evenly over roast; let stand at room temperature 15 minutes. Brown roast in an ovenproof Dutch oven coated with cooking spray over medium heat until browned on all sides. Remove roast, and set aside.
Add onion to Dutch oven, and saute 3 to 5 minutes. Return roast to Dutch oven. Stir together tomatoes, ketchup, vinegar, and brown sugar. Pour tomato mixture over roast.
Bake, covered, at 350 for 1 hour. Stir in beans, and bake, covered, 45 more minutes. Stir beans and sauce; bake, uncovered, 15 more minutes or until meat thermometer inserted into thickest portion of roast registers 160 degrees. Remove from oven, and let stand 5 to 10 minutes before slicing. Slice roast evenly into 8 chops, and serve with beans and sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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