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.
Add the onion to the oil remaining in the skillet, reduce the heat to medium, and sauté until browned, about 5 minutes. Add the wine and boil until mostly evaporated. Add tomatoes and the beans and heat to boiling; set aside.
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.
• Although cannellini beans are the most traditional bean to cook with pork, you can use any
white bean, such as navy beans, pea beans, butter beans, or Great Northern beans.
• Pork sirloin is a little leaner than a shoulder. It’s fine to use a pork shoulder in this preparation,
but you will want to cook it a bit longer, about 8 hours.
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From Art of the Slow Cooker. Published by Chronicle Books. Copyright © 2009 by Andrew Schloss. All rights reserved. Reprinted by permission of Chronicle Books.