PORK SIRLOIN AND BEANS

PORK SIRLOIN AND BEANS image

Number Of Ingredients 14

1 teaspoon each dried sage and rosemary
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 pounds tied boneless pork loin
4 tablespoons extra-virgin olive oil
1 onion, chopped
1 cup white wine
2 14 1/2ounce cans cannellini beans
1 14 1/2ounce can fire-roasted diced tomatoes, drained
1/4 cup chopped fresh sage
1 teaspoon chopped fresh rosemary
1/4 cup parsley leaves
2 tablespoons toasted pine nuts

Steps:

1. Rub dried sage, dried rosemary, half the garlic, the salt and pepper over pork. 2. Heat half the oil in a skillet over medium-high heat; brown pork all over, about 8 minutes. Place in slow cooker. 3. Cook onion in skillet over medium heat 3 minutes. Increase heat to medium-high. Add wine; boil 7 minutes. Drain and rinse beans; stir into skillet with tomatoes. Simmer 12 minutes. 4. In food processor, finely chop remaining garlic, 2 tablespoons oil, fresh sage, rosemary, parsley and pine nuts. Stir half into tomato mixture, then pour over pork. Cover; cook on LOW for 5 to 6 hours or until pork is tender. 5. Remove pork; snip off strings. Turn slow cooker to HIGH; stir in remaining herb mixture to heat. Serve with pork.