Pork Loin with Bacon Beans and Pear Sauce

Season the pork loin with salt and pepper. Cook in the roasting pan in the preheated kitchen stove at 220 °C for half an hour.

In the meantime, rinse, clean and chop the beans. Cook them in boiling, lightly salted water until al dente and drain.

Cut two pears into eighths, add to the roast form, cook for 10 min in the switched off oven.

Remove the skin from the remaining pear and finely dice the flesh. Put the pear cubes and red wine into a saucepan and bring to a boil.

Remove the roast and pear quarters from the heat. Drain the stock and pour it into the red wine sauce. Keep roast and pear quarters warm.

Mix starch with the remaining red wine and thicken the sauce with it.

Peel the onion and cut into fine cubes. Cut the bacon into cubes as well. Sauté both in butter, add the beans and heat. Season with savory, salt and pepper.

Cut the meat into slices and serve everything together.

Serve with: napkin dumplings

Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!

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