Serves: 8
Total Calories: 967

FOR THE BEANS:
2 cups white kidney beans (cannellini beans) or navy beans
5 to 6 cups chicken broth
1 medium yellow onion, quartered
4 cloves garlic (whole), peeled
1 rib celery, cut in half
1 sprig fresh rosemary and 1 bay leaf
5 pounds eight-bone center-cut pork loin
4 cloves garlic (medium), cut into 1/8-inch slivers
FOR THE MARINADE:
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon cracked white peppercorn, plus kosher salt to taste
FOR THE SALAD:
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
2 teaspoons minced garlic
1/2 cup finely diced yellow onion
1/2 cup finely diced Italian plum tomato
3 tablespoons finely chopped fresh basil
kosher salt and freshly ground black pepper

TO PREPARE THE BEANS: In a large pot cover the beans with 2 quarts water and soak overnight. Drain the beans and return them to the pot. Add the remaining bean ingredients. Bring just to a boil, reduce heat, and allow to simmer very slowly for about 1 hour until the beans are tender but not mushy. Drain the beans into a colander. Remove and discard the vegetables, rosemary, and bay leaf.

Trim the pork loin of any excess fat. Using a thin, sharp knife, make 1/2-inch cuts in the meaty portion of the pork loin. Insert the garlic slivers into the incisions.

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients, including salt to taste.

Rub the marinade into the pork loin, cover with plastic wrap, and refrigerate overnight or as long as 24 hours.

TO MAKE THE SALAD: In a large bowl mix the hot beans with the vinegar, lemon juice, and olive oil. Add the garlic, onion, bell pepper, tomatoes, and basil. Season with salt and pepper, toss lightly, and cool to room temperature.

Allow the roast to stand at room temperature for 20 to 30 minutes before grilling. Season with salt. Sear the roast over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the internal temperature reaches 155°F, about 1 hour. Transfer to a serving platter, loosely cover with foil, and allow to rest for about 10 minutes before slicing between each bone. Serve warm with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 967
Calories from Fat: 294

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
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All-American Pork Chops With Homemade Applesauce
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Baby Back Ribs With Spiced Apple-Cider Mop
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Caribbean Tenderloin With Black Bean Salsa
Cedar-Smoked Pork Loin With Pineapple Salsa
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Classic Bratwurst With The Works
Country-Style Pork Ribs With Red Wine Vinegar Sauce
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Double-Shot Blade Steaks
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Everybody's Favorite "Dry" Ribs
Grilled Ham Sandwiches To Feed Whole Town
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