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For the Pork
- 6 cloves garlic, grated or fine chopped
- 1 tablespoon Kosher salt
- 4 tablespoons rosemary, shopped
- 1 1/2 teaspoons coarse black pepper
- 1 teaspoon fennel seed
- 2 to 3 tablespoons olive oil
- 1 well-trimmed pork loin roast, about 2 1/2 pounds, with a thin layer of fat left on top
- 1 1/2 cup white wine
For the Potatoes
- 2 pounds small white or yellow potaoes
- An herb bundle of bay leaves, parsley, thyme and rosemary tied together
- 1 small onion, halved
- 2 large cloves garlic, crushed
- Olive oil, for shallow frying
For the Green Beans and Tomatoes
- 1 pound trimmed haricots verts or green beans
- 2 shallots, thinly sliced
- 4 cloves garlic, crushed
- 1 pint cherry or grape tomatoes
- Olive oil, for drizzling
- Salt and pepper
- 3 tablespoons fresh thyme
Serves: 4 to 5
Preheat oven to 400°F.
Paste garlic by mashing with salt. In a small bowl, combine with rosemary, pepper and fennel. Coat pork with olive oil and rub with the salt-and-garlic mixture.
Line a roasting pan with foil and place roast fat-side down. Cook 30 minutes, turn, add wine to pan and roast 30 more minutes until it reaches an internal temperature of 145°F on a meat thermometer. Let stand covered with loose foil for 15 minutes.
Cover potatoes with water in medium pot, add herbs onion and garlic, bring to boil, salt water liberally and boil until just barely tender, drain and cool. Arrange on a baking sheet and crush them with the bottom of a water glass or a large meat mallet to flatten them but keeping them in 1 piece.
In a large, nonstick skillet, heat a shallow layer of olive oil over medium-high heat. Add potatoes and cook until golden crispy and brown on both sides, season with salt.
A few minutes before the pork comes out of the oven, toss tomatoes and beans together on a foil-lined baking sheet and roast alongside the pork until tomatoes burst and beans brown at edges, about 20 minutes.
Cut pork into half-inch slices and serve topped with some of the pan juices with the beans with tomatoes and potatoes alongside.