Crockpot Pork Sirloin with beans
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Crockpot Pork Sirloin with beans
Crockpot pork dish adapted from Family Circle magazine.
-
Ingredients
-
1
teaspoon each dried sage and rosemary
- 3
- 1
- ½
-
2- ½
pounds tied boneless pork loin
-
4
tablespoons extra-virgin olive oil
- 1
- 1
-
2
cans (14.5 ounces each) cannellini beans
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1
can (14.5 ounces) fire-roasted diced tomatoes, drained
- ¼
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1
teaspoon chopped fresh rosemary
- ¼
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2
tablespoons toasted pine nuts
Directions
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.
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