Mediterranean Meals

Grilled Pork Loin with White Bean Puree & Lemon Herb Vinaigr

10 servings


2 hours

total time


One 2 1/2- to 3-pound pork loin

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

½ teaspoon ground pepper

½ cup mixed chopped fresh herbs, such as parsley, mint and tarragon

¼ cup finely diced shallot

1 large clove garlic, minced

Zest of 1 lemon

3 tablespoons lemon juice

2 teaspoons honey

½ teaspoon ground pepper

¼ teaspoon kosher salt

Pinch of crushed red pepper

½ cup extra-virgin olive oil

2 15-ounce cans cannellini beans, rinsed

½ cup low-sodium chicken broth

1 tablespoon extra-virgin olive oil

1 tablespoon red-wine vinegar

¼ teaspoon kosher salt

¼ teaspoon ground pepper


To prepare pork: Rub pork with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt and pepper. Let stand at room temperature for 45 minutes.

Meanwhile, preheat a gas grill to medium-high.

Turn off one burner (leaving one to two burners lit, depending on your grill). Oil the grill rack (see Tip). Place the pork over the lit burner(s). Grill, turning once or twice, until browned on the top and bottom, 6 to 8 minutes total. Move the pork to the unheated portion of grill. Close the lid and grill-roast the pork for 20 minutes. Rotate the pork 180 degrees, close the lid and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees F, 20 to 30 minutes more. Transfer to a clean cutting board and let rest for 10 minutes before slicing.

To prepare vinaigrette: Combine herbs, shallot, garlic, lemon zest, lemon juice, honey, 1/2 teaspoon pepper, 1/4 teaspoon salt and crushed red pepper in a medium bowl. While whisking, slowly drizzle in oil; continue whisking until well combined.

To prepare bean puree: Puree beans and broth in a food processor until smooth. Transfer to a medium saucepan and warm over medium heat. Stir in oil, vinegar, salt and pepper.

To serve, spread the bean puree on a platter, top with the sliced pork and spoon the vinaigrette down the middle of the pork.


Serving Size



305 kcal

Total Fat

17 g

Saturated Fat

3 g

Unsaturated Fat

0 g

Trans Fat



60 mg


336 mg

Total Carbohydrate

14 g

Dietary Fiber

4 g

Total Sugars

2 g


26 g

10 servings


2 hours

total time
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