Welcome to A Great Dish Cooking Studio: Learn, Laugh & Cook with Stacey Zier

I'm finding all kind of beans at the farmer's market these days including green beans, yellow wax beans, and Dragon Tongue beans (the purple colored flat pods). Finding new ways to prepare them is always fun and grilling them is always a winner in the summer. The results are short of spectacular for grilling beans alongside this marinated whole pork loin. Tending to the grill while the rosemary smokes is a bit tedious but well worth the effort. Using fresh rosemary from the garden in your gas or coal grill imparts a wonderful aromatic smoke to your pork roast. Be sure to buy only organic lemons and oranges when recipes call for zesting their rind.

PREPARE THE ROSEMARY
1. Put the rosemary springs in a large bowl or pan and cover with cold water to soak for at least 2 hours.

PREPARE THE PORK LOIN ROAST
1. In a large zip-lock bag (large enough to hold the roast) combine the oil, orange juice, honey, lemon and orange zests, oregano, sage, garlic, and cracked pepper. Add the pork loin roast and seal the bag. (You can also prepare this in a large nonreactive baking dish.) Turn to coat all the sides of the roast and refrigerate for at least 2 hours.

GET READY TO GRILL
1. Prepare a charcoal or gas grill for grilling over a medium-hot fire. If using charcoal, mound the coals to one side to use indirect grilling. If using a gas grill, turn one of the settings to low. Be sure the grill grate is clean and lightly oil.

2. Remove the pork from the marinade and set on a baking dish to come to room temperature for 15 - 20 minutes. Reserve the marinade.

3. Pour the marinade into a medium saucepan and add the bacon. Bring marinade to a simmer over medium-high heat until it has reduced to a saucelike consistency, about 15 minutes. Remove the slices of bacon and discard. Transfer the sauce to a blender and process until smooth.

4. Season the pork on all sides with salt and pepper. Set the pork on the hottest part of the grill to sear the outside to a nice brown color on all sides. Note that you are only trying to color the outside of the roast and not cook it all the way through at this point.

5. Remove half of a rosemary sprig from the water and lay it on the coals that are on the cooler side of the grill or the low heat burner.

6. Brush the roast with the reduced sauce and place it on the grill over the rosemary sprigs on the cooler side of the grill. Cover the grill. While the roast is cooking, keep adding half sprigs of rosemary as the smoke dissipates. The roast should cook for about an hour (25 - 30 minutes per pound). Turn the roast once or twice during cooking and cook until a meat thermometer reads 150 degrees at the center of the roast.

7. Remove the cover from the grill and lay the beans in a single layer next to the roast. Place the remaining sprigs of rosemary on top of the beans. Carefully place the roast on top of the beans such that the fat side is facing down on top of the beans. Cook until the beans are tender, about 10 minutes.

8. Transfer the roast to a cutting board and allow to rest for 10 minutes before carving. Remove the rosemary from the top of the beans and reserve for garnish. Arrange the beans on a large serving platter. Slice the pork roast and arrange on top of the beans. Garnish with reserved rosemary.