Pork Sirloin and Beans

The slow melding of flavors is what makes this pork sirloin recipe so amazing. The pork is flavored with fresh herbs and a tomato and bean mixture to make this irresistible one-dish meal.

Pork Sirloin and Beans
Servings: 6 Prep 15 mins Cook 30 hrs Slow Cook on LOW


  • 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 1/2 ounce cans cannellini beans
  • 1 14 1/2 ounce 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

Make It

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.