- 3 lbs boneless pork loin roast
- 1 1/2 Tbsp fresh parsley
- 1 1/2 Tbsp fresh tarragon
- 1/4 c of fresh thyme
- 1/4 c fresh oregano
- 1 lb green beans
- 1/2 c shallots
- 2 Tbsp butter
- 1 c pork stock
- Salt and pepper
- Preheat oven to 400 degrees.
- Mix the chopped herbs together and divide in half. Cover half the herbs and refrigerate until later. Season the pork roast with salt and pepper. Rub the other half of chopped herbs all over the pork, including both ends. Place the pork roast on a roasting rack in a pan, into the preheated oven.
- Cook roast 50-60 minutes or until it reaches an internal temperature of 145 degrees F. Remove roast from the oven. Carefully remove the rack from the pan. Pour juice into a bowl with the reserved chopped herbs. Baste the top of the roast with herb mixture. Tent lightly with foil and let rest 20 minutes before slicing.
- Meanwhile, make the green beans: Bring a pot of salted water to a boil, add green beans and blanch until tender, 2-4 minutes. Then place them in ice water to shock and stop the cooking process.
- When ready to serve: Place a large sauté pan over medium low heat. Sweat the shallots in butter; add the beans and pork stock. Raise the heat to medium high and reduce the liquid until the beans are glazed. Season with salt and pepper to taste.