Pork Tenderloin with Cannellini Beans

 

2lbs. pork loin center cut, with or without bone
a few cloves
2 small sprigs fresh rosemary
1 lb. cannellini beans
1 garlic head, whole
olive oil
salt
black pepper, freshly ground

Spike the meat in the very center with a battuto prepared with garlic, rosemary and cloves.
 Brush the meat with oil, add salt to taste and set aside for one hour.
After soaking the cannellini overnight, cook them in slightly salted water. Set aside but keep warm.

Place the pork in a greased baking pan, roast in oven at 450ºF for 2 hours, turning the meat
 frequently in its own fat. When the arista is ready, remove from the cooking pan, slice and
arrange on serving platter. Serve with the warm beans dressed with olive oil, salt and pepper.

Arista is also very good if served cold. Frequently the cooking juices from the meat are used to
cook bitter broccoli or black cabbage, which are then served with the arista.

Note:
Arista can also be cooked on the spit.

 Serve with ;Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 or   Potatoes or Shanna's Fried OkraV10

Photosynthesis happens when water is absorbed by the roots of green plants and is carried to the leaves by the xylem, and carbon dioxide is obtained from air that enters the leaves through the stomata and diffuses to the cells containing chlorophyll. The green pigment chlorophyll is uniquely capable of converting the active energy of light into a latent form that can be stored (in food) and used when needed.