Herb Crusted Roasted Pork With Green Beans In Pork

Name: Herb Crusted Roasted Pork With Green Beans In Pork Stock, Onions And Butter, And Bibb Lettuce Salad With Fine Herbes Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup salt; 1/2 cup sugar; 1/2 gallon water; 1/2 gallon ice; 3 pounds boneless pork loin roast cleaned, brined overnight; 1/4 cup chervil chopped; 1/4 cup rosemary chopped; 1/4 cup thyme chopped; 1/4 cup oregano chopped; salt; pepper; 1 pound haricots verts blanched; 1/2 cup shallots minced; butter As needed; 1 cup pork stock; salt; pepper; 1/2 cup parsley; 1/4 cup tarragon; 1/4 cup dill; 2/3 cup buttermilk; 1 tablespoon honey; 1/3 cup ver jus or apple cider vinegar; 1/4 cup shallots chopped; 1/2 cup grapeseed oil; salt; pepper; 2 heads bibb lettuce or Boston lettuce, cleaned

Servings: persons

1 cup salt
1/2 cup sugar
1/2 gallon water
1/2 gallon ice
3 pounds boneless pork loin roast cleaned, brined overnight
1/4 cup chervil chopped
1/4 cup rosemary chopped
1/4 cup thyme chopped
1/4 cup oregano chopped
salt
pepper
1 pound haricots verts blanched
1/2 cup shallots minced
butter As needed
1 cup pork stock
salt
pepper
1/2 cup parsley
1/4 cup tarragon
1/4 cup dill
2/3 cup buttermilk
1 tablespoon honey
1/3 cup ver jus or apple cider vinegar
1/4 cup shallots chopped
1/2 cup grapeseed oil
salt
pepper
2 heads bibb lettuce or Boston lettuce, cleaned

1
For the Brine Combine the ingredients and cool fully before submerging the pork loin. Brine the pork overnight or up to 24 hours.
2
For the Pork Pre heat your convection oven to 400u00b0. Combine the chopped herbs and reserve half for basting the pork loin later. Season the pork loin with salt, pepper and half of the chopped herbs.
3
Roast on a rack until internal temperature is 135u00b0. Remove from the oven and finish basting with the last half of herbs and drippings from the roasted pork. Let rest for at least 20 minutes, or until the roast reaches 145u00b0F before slicing
4
For the Green Beans: Sweat the minced shallots in butter over medium heat. Add the blanched green beans and pork stock and raise the heat to medium high. Shake the pan to emulsify the butter and let the stock reduce until the beans are nicely glazed.
5
For the Dressing: Blend ingredients until emulsified. Season lettuce with dressing.

1368

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 cup salt, 1/2 cup sugar, 1/2 gallon water, 1/2 gallon ice, and more.

Yes, Herb Crusted Roasted Pork With Green Beans In Pork Stock, Onions And Butter, And Bibb Lettuce Salad With Fine Herbes Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herb Crusted Roasted Pork With Green Beans In Pork Stock, Onions And Butter, And Bibb Lettuce Salad With Fine Herbes Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions