Rosemary Pork With White Beans- you will wake up thinking about this meal!

Rosemary Pork With White Beans

The Washington Post, November 10, 2010
MAKE AHEAD: The stew can be cooled and refrigerated for up to 3 days, or it can be frozen.
6 to 8 servings

This recipe appeared last week in the Washington Post food section -- with the weather cooling off and Daniel was coming out for dinner and requested pork tenderloin -saw this and thought we would try it --it was FABULOUS - one of those meals you wake up the next AM thinking -yummo! I would revamp and say that it serves 4-6 -- we added the extra white beans as well as used the full can on crushed tomatoes --why waste any ingredient! Loved it so much Daniel did not get to take home the leftovers!

A word about white beans --I keep several types in my pantry and only had one can of cannellini --you can substitute any of the following--  cannellini bean =white kidney beans=Great Northern bean = navy beans. 

Ingredients:

• • 3 to 4 tablespoons olive oil
• • 2 pounds boneless country-style pork chops or pork shoulder,(you can see what I had on hand was a pork tenderloin so thats what we used ) cut into 3/4-inch cubes
• • 1 large onion, cut into 1/4-inch dice (2 cups) (I needed to use 2 onions to = 2 cups)
• • 2 large ribs celery, cut into 1/4-inch pieces (about 1 cup)
• • Salt
• • 1 1/2 cups tomato puree (used the whole 28 oz can)
• • 2 cups no-salt-added or homemade chicken broth
• • 1 tablespoon sugar
• • Freshly ground black pepper
• • 3/4 cup dry white wine (used Charles Shaw Chardonnay from TJs)
• • 2 cups cooked cannellini beans (used 2 cans- drain and rinse)** see note above**
• • About 10 sprigs rosemary, wrapped and tied in cheesecloth to form a packet (1 ounce)**I just used one of the more flexible pieces of rosemary and tied it loosely around to keep the bunch together**

Directions:

Preheat the oven to 325 degrees.
Coat the bottom of a large skillet (I did this all with only the dutch oven--one pan --imagine Kevin's happiness of only one pot to clean after!) with 1 tablespoon of the oil, then place over medium-high heat.
Add enough of the pork cubes to fill the pan without crowding.

Brown the pieces of meat in batches, turning each piece at least once; transfer to a bowl. Continue with the remaining pork, adding oil as needed, until all of the cubes have browned.

Remove the skillet from the heat.(Nope used the same pan- a dutch oven)
Meanwhile, heat 2 tablespoons of the oil over medium-high heat in a large (5-quart or larger) same Dutch oven or stew pot. Add the onion, celery and salt to taste; reduce the heat to medium.

Cook for 5 to 6 minutes, stirring, until the vegetables soften.

Add the tomato puree, broth, sugar, and salt and pepper to taste. Stir to combine; increase the heat to medium-high so the mixture is bubbling at the edges.

Add the browned pork cubes.


Return the skillet to medium-high heat. Add the white wine, then use a wooden spoon to dislodge any browned bits from the bottom of the skillet. (I just added the white wine to the tomato pork mixture and let it simmer a minute or so) Now add the beans and stir to incorporate. Taste, and adjust the seasoning as needed.

Submerge the rosemary packet in the liquid. Once the liquid starts to bubble at the edges, cover the Dutch oven and transfer to the oven. Slow-roast for about 1 1/2 hours or until the pork is tender. Remove from the oven. Discard the rosemary packet.

Serve hot; or cool and refrigerate for up to 3 days.

Recipe Source:From Nourish columnist Stephanie Witt Sedgwick.

290 calories, 9g fat, 2g saturated fat, 70mg cholesterol, 320mg sodium, 19g carbohydrates, 4g dietary fiber, 6g sugar, 30g protein.