Roast Pork in with Beans and Mashed Potatoes
- 1 kilogram Roasted pork (from the nut)
- 3 garlic
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- freshly ground peppers
- 1 small rosemary
- 4 thyme
- 2 cans white Gigante bean (A 425 ml)
- For the mashed potatoes
- 400 grams starchy potatoes
- 200 milliliters lukewarm milk
- 50 grams butter
Preheat the oven to 180°C (approximately 350°F). Peel the potatoes, rinse, chop and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Rinse the pork and pat dry. Peel the garlic and push through a garlic press into a bowl, add the rosemary and thyme, season with pepper and salt and mix well.
Rub the garlic mixture all over the pork. Drain the beans and place the beans, the pork and 150 ml (approximately 5 1/4 ounces) of water in a roasting bag and close tightly. Prick with a fork several times. Place on a baking sheet and roast until the pork is cooked through, about 1 hour. For the mashed potatoes: Drain the potatoes and let the water evaporate. Mash the potatoes with milk and butter. Season with salt, pepper and nutmeg.
Open the roasting bag, remove the roast, cut into slices and serve with the beans on plates. Garnish with fresh rosemary, thyme and basil and serve with the mashed potatoes.