Moroccan Red Wine Pork and Bean Loin Roast

• 2 pounds pork loin roast
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon smoked paprika
• 1 cinnamon stick
• 1/2 cup chicken stock
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Preheat oven to 325°F.
2. 2 In a small bowl, mix cumin, coriander, cayenne, salt, and pepper.
3. 3 Rub the spice mixture all over the pork loin.
4. 4 Heat olive oil in an oven-safe pot over medium heat. Sear the pork on all sides until browned.
5. 5 Remove pork and add onions to the pot. Sauté until translucent.
6. 6 Stir in garlic and cook for another minute.
7. 7 Deglaze with red wine, scraping up any browned bits.
8. 8 Return pork to the pot. Add beans, tomatoes, smoked paprika, cinnamon stick, and stock.
9. 9 Cover and transfer to the oven. Roast for 1.5 hours or until pork is tender.
10. 10 Remove the pork and let it rest. Discard the cinnamon stick.
11. 11 Slice the pork and serve with the bean mixture spooned over the top.
12. 12 Garnish with cilantro before serving.

Equipment

• Oven-safe pot
• Sharp knife
• Cutting board

Variations

• Substitute pork loin with beef for a different flavor profile.
• Add apricots or prunes for a touch of sweetness.

Substitutions

• Use vegetable stock for a vegetarian option, omitting the meat.
• If red wine is unavailable, substitute with beef broth.

Pairings

• A glass of the same red wine used in cooking.
• A fresh green salad with lemon vinaigrette.

Nutrition

Tips

• For a deeper flavor, marinate the pork in the spice mixture overnight.
• If the sauce is too thin, simmer uncovered for a few minutes to reduce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with couscous or crusty bread.
• A side of roasted vegetables would complement this dish beautifully.

FAQ