This is a great slow cook recipe for these cool Fall days.
1 teaspoon dried sage and rosemary
3 garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 pounds tied boneless port loin
4 tablespoons olive oil
1 onion chopped
1 cup white rice
2 can cannnellini beans
1 can fire roasted tomatoes drained
1/4 cup chopped sage fresh
1 teaspoon chopped fresh rosemary
1/4 cup parsley
2 tablespoons toasted pine nuts
1 Rub dried sage and rosemary half the garlic, salt and pepper over the pork.
2.Heat the oil in a skillet, brown pork , then place in slow cooker
3.Cook onion in skillet for 3 minutes , increase heat and add wine and boil for 7 minutes. Drain and rinse beans stir into skillet with tomatoes. Simmer 12 minutes
4. In food processor chop garlic oil fresh sage,rosemary parsley and pine nuts. Stir half into tomato mixture then pour over pork. Cover and cook low for 5 to 6 hours.