The Glade 4.0

* 3 garlic cloves, minced
* Grated zest of 2 oranges
* 1 tbsp fennel seeds
* 1 1/2 tbsp chopped fresh rosemary
* 1 tbsp olive oil
* salt and fresh cracked pepper to taste
* 1 pork loin (about 2 pounds), preferably with a thin layer of fat still attached
* 2 cans cannellini beans (also called great northern or white beans), drained
* juice of one lemon

Directions
1.Preheat the oven to 450°F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Chop the mix until it forms a paste. Scoop it up into a small bowl and add the oil.
2.Season the pork with salt and pepper and rub it all over with the paste. (If you like, you can let it marinate up to 4 hours in the fridge before cooking.) Then place the pork in a roasting pan and bake until a thermometer inserted into the middle reads 160 degrees F, 25 to 30 minutes.
3.Take the meat out and let it rest 10 minutes.
4.In a saucepan, heat the beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice the pork and serve with the beans.