Pork Sirloin Braised With White Beans

From The Art of the Slow Cooker

• Ready In: 6 hrs 20 mins
• Serves: 6

Ingredients

• 1  teaspoon dried sage
• 1  teaspoon dried rosemary, crushed
• 3  large garlic cloves, 2 halved and 1 minced
• 1  teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 2 1⁄2 lbs boneless pork sirloin, rolled and tied
• 2  tablespoons  extra-virgin olive oil
• 1  onion, diced
• 1  cup dry white wine
• 15  ounces  fire-roasted diced tomatoes, drained
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1⁄4 cup  coarsely chopped fresh sage
• 1  teaspoon  chopped fresh rosemary
• 1⁄4 cup  coarsely chopped fresh Italian parsley (flat-leaf)
• 2  tablespoons  extra-virgin olive oil
• 2  tablespoons  toasted pine nuts

Directions

1. Mix the dried sage, rosemary, minced garlic, salt, and pepper in a small bowl, and rub all over the pork. Heat the olive oil in a large skillet over medium- high heat and brown the pork on all sides. Transfer to a 5 to 6 quart slow cooker.
2. Add the onion to the oil remaining in the skillet, reduce the heat to medium, and saute until browned, about 5 minutes. Add the wine and boil until mostly evaporated. Add tomatoes and the beans and heat to boiling; set aside.
3. Process the sage, rosemary, parsley, and garlic clove halves in a mini chopper or small food processor until finely chopped. Add the oil and pine nuts and process or chop for a second, just until combined. Stir half of the herb mixture into the tomato-bean mixture, and pour over the pork. Set the remaining herb mixture aside. Cover the cooker and cook on low for 6 hours Remove the pork to a cutting board to rest. Turn the cooker to high and bring the liquid to a boil. Stir in the remaining herb mixture, and remove the beans with a slotted spoon to a serving platter. Snip the string or net from the pork, slice, and arrange around the beans on the platter so the slices overlap. Spoon the cooking liquid over the pork and serve.