Spicy Pork Loin with Butter Bean and Chard Risotto

Ingredients
2 lbs pork loin
1 tspn dried oregano
1/4 cup light brown sugar
1 tspn red pepper flakes
1/2 tspn black pepper
1 tbspn vegetable oil

Combine spices and brown sugar in spice grinder and blend.  Then rub loin with oil and then generously on all sides with spice rub.  Allow to sit for 30 to 45 minutes

Preheat oven to 325.  Bake for around 2 hours.  Let rest for 10 minutes before slicing. 

Risotto:

• 2 teaspoons olive oil
• 3/4 cup (packed) 1/2-inch squares Swiss chard (from about 3 large leaves)
• 4 cups low-salt chicken broth
• 2 tablespoons (1/4 stick) unsalted butter, divided
• 1/4 cup chopped onion
• 3/4 cup arborio rice or medium-grain white rice
• 1/4 cup dry white wine
• 1 15- to 16-ounce can butter beans, rinsed, drained
• 1 tablespoon freshly grated Parmesan cheese plus additional for serving

Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
 

Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes.

Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer.

Now stir in the butter beans.  (Being southern, of course the beans need to cook in boiling water with bacon for about 45 minutes before adding to the risotto)

Finally stir in chard and cheese and serve.