Preheat your oven to 375°F (190°C). While the oven is heating, take the pork loin out of the refrigerator to let it come to room temperature, which ensures even cooking.
Pat the pork loin dry with paper towels. Mix the olive oil, salt, pepper, thyme, and minced garlic in a small bowl to form a paste. Rub this mixture all over the pork loin.
Heat a tablespoon of olive oil over medium-high heat in a large ovenproof skillet or roasting pan. Once hot, sear the pork loin until golden brown, approximately 3-4 minutes per side.
Pour the chicken broth into the skillet or roasting pan, then transfer it to the oven. Roast the pork loin for about 60-75 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
While the pork is roasting, prepare the lemony white beans. Combine the white beans, lemon zest, half lemon juice, and a drizzle of extra virgin olive oil in a saucepan. Cook over medium heat until the beans are heated through.
Once the pork loin is cooked, please remove it from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful.
Stir the remaining lemon juice and chopped parsley into the warm beans and season with salt and pepper to taste.
Slice the pork loin and serve atop the lemony white beans. Drizzle with more olive oil and garnish with additional fresh parsley if desired.
Active Prep: 20 minutes
Inactive Prep (letting the pork come to room temperature): 30 minutes
Cooking Time: 75 minutes
Total Time: 2 hours 5 minutes
Servings: 6-8Cooking Time: 75 minutesTotal Time: 2 hours 5 minutesKcal: Approximately 550 kcal per serving
Nutrition Facts:Calories: 550 | Total Fat: 20g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 870mg | Total Carbohydrates: 30g | Dietary Fiber: 7g | Sugar: 1g | Protein: 60g