Pork Sirloin and White Beans
This is simple and elegant, easy to do in a slow cooker. We even served it to my husband’s boss when he came for dinner, adding homemade Italian bread, a big green salad, and dessert.
1 tsp. each dried sage and rosemary
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
2 1/2 pound tied boneless pork loin
2-3 Tbsp. olive oil
1 onion, chopped
1/2 cup white wine (I used cooking wine)
1/2 cup chicken broth
2 (14.5 oz) cans cannellini beans
1 (14.5 oz) can fire-roasted diced tomatoes
1 tsp. dried sage
1/2 tsp. dried rosemary
2 Tbsp. fresh parsley, chopped
Rub dried sage, dried rosemary, half the garlic, and the salt and pepper over pork roast. Heat the oil in skillet over medium high heat and brown pork all over, about 8 minutes. Place in slow cooker.
Cook onion in skillet about 3 minutes. Add wine; boil 3 minutes. Drain and rinse beans and stir into skillet with tomatoes. Add remaining garlic, sage, rosemary, and parsley to skillet, then pour all over pork. Cover and cook for 4-6 hours or until tender. Remove pork and snip off any strings. Slice and arrange in middle of platter; spoon bean mixture around meat and serve.
Serves 6
This could also be done in a covered roaster or baking dish in the oven, I think, if you kept a fairly low temperature and kept it covered, to avoid drying out.
