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Tuscan Pork with White Bean Salad

MyCookbook Recipe Database
MyCookbook Member: Cameo
Recipe Category: Salad
Recipe Preparation Level: moderate
    Slow Roasted "Tuscan-Style" BBQ Pork with White Bean Salad
    Tom Condron

    Executive Chef
    Mimosa Grill
    Charlotte , N.C.
    Yield: 8 Servings

    Fresh rosemary, chopped 3 Tbsp.
    Oregano, chopped 2 Tbsp.
    Fresh thyme, chopped 2 Tbsp.
    Fresh basil, chopped 2 Tbsp.
    Olive oil 1 cup
    Balsamic vinegar 1 Tbsp.
    Garlic, chopped 3 Tbsp.
    Mustard 1/2 cup
    Pork butt 3 lb.

    Dijon mustard 2 Tbsp.
    Sherry vinegar 6 Tbsp.
    Fresh rosemary, chopped 1/2 tsp.
    Extra-virgin olive oil 1 cup
    Salt and ground black pepper To taste

    White beans, cooked 1 cup
    Tomatoes, peeled, seeded, diced 1 cup
    Potatoes, cooked, diced 1 cup
    Green onions, chopped 3 Tbsp.
    Rosemary Vinaigrette 1/4 cup
    Vine-ripened garden tomatoes 1 cup
    Extra-virgin olive oil 1 cup
    Balsamic vinegar 1 cup
    Salt and ground black pepper To taste

    Arugula 1 lb.
    Extra-virgin olive oil 1 Tbsp.
    Fresh squeezed lemon juice 1/2 Tbsp.
    Salt and ground black pepper To taste

    For the Pork Butt:
    Mix together herbs, olive oil, vinegar, and garlic. Whisk in mustard and spread on the pork. Allow to marinate two hours. Heat oven to 275 F and place pork in a shallow roasting pan and slow roast for 4 hours. Baste every 30 minutes with the juices and cook until internal temperature of meat reaches 140 F. Cover the pork with foil or lid after the first hour. When done, allow to cool and pull meat with fingers.

    For Rosemary Vinaigrette:
    In mixing bowl, whisk together the mustard, vinegar and rosemary until well incorporated then slowly add the olive oil and whisk to emulsify. Add salt and pepper to taste.

    For White Bean Salad:
    Toss salad ingredients with vinaigrette.
    For Garden Tomatoes:
    Slice the tomatoes thinly and pour on olive oil and balsamic vinegar. Season with salt and pepper.

    For Arugula:
    Toss Arugula with oil, lemon juice, salt and pepper.

    To Serve:
    Arrange Garden Tomatoes on dinner plates in a shingled pattern; top with White Bean Salad. Toss Tuscan Pork with remaining Rosemary Vinaigrette and lay on top of beans. Lay Arugula over pork.

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