How To Barbecue Pork | Stuffed Pork & Beans By Jamie Oliver

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat content, while pork shoulder is often less expensive.

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are more nutritious, while canned lentils are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is often cheaper.

Preheat oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat.

Sauté chopped onion and bell pepper until softened, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

In a bowl, combine sautéed vegetables, canned beans, bread crumbs, and chopped parsley.

Mix in mustard, soy sauce, salt, and black pepper to taste.

Cut a pocket in the pork loin and stuff it with the bean mixture.

Secure the opening with toothpicks or kitchen twine.

Place stuffed pork in a baking dish and drizzle with chicken broth.

Sprinkle paprika and cheese on top of the pork.

Bake for 45-60 minutes, until pork reaches an internal temperature of 145°F (63°C).

Let rest for 10 minutes before slicing.

Serve warm with additional beans on the side.

Cooking Techniques

Spice Level: