Ingredients:
– 2 cups of Meu Biju Carioca Beans
– 3 oranges
– ½ cup (tea) of Nova Oliva Olive Oil
– 1 onion cut into small cubes
– 3 crushed garlic cloves
– 2 sprigs of rosemary
– Salt to taste
– 1 kg of sliced pork loin
– 200 g skinless bacon
– 200 g of calabresa
– 1 kg of cassava flour
– Parsley to taste
Preparation mode:
Cook the beans according to the package instructions. In a blender, blend the juice of 2 oranges, olive oil, onion, garlic, rosemary and salt. Place the loin in a pan and pour the broth over the meat and let it rest for 2 hours.
After the time, cover with aluminum foil and place in a preheated oven at 180° C for 50 minutes. Then, remove the aluminum foil and return to the oven over high heat for 15 to 20 minutes to brown the loin.
In a pan, over medium heat, fry the bacon in its own fat until golden. Add the pepperoni and sauté for another 5 minutes. Add the cooked beans with a little broth, season with salt and parsley and bring to a boil. Then, little by little, add the cassava flour, stirring constantly until it thickens.
To serve the tenderloin, decorate with orange slices and place the warm bean tutu around it. If you want, finish with orange drops on top of the loin or with olive oil flavored with rosemary.
