How to make it

  • Heat olive oil in a skillet over medium-high heat, lightly flour the pork loin and brown on both sides, approximately 5-7 minutes each side.
  • Remove from pan and add the halved cherry tomatoes, sliced shallots and garlic and cook until the tomatoes start to release their juices and the shallots and garlic slightly soften.
  • Deglaze with the vermouth or white wine (can also substitute extra chicken broth); then add the rosemary, thyme, drained and rinsed beans, the capers and olives.
  • Add the pork loin back to the pan and add the chicken broth, reduce heat to medium, cover and simmer for 15 minutes.
  • Remove lid, add arugula or baby spinach and the fresh parsley, cover again until greens are steamed/wilted.
  • Remove lid and allow broth to reduce (if needed) for a few minutes.
  • Serve...
  • **As always...Great with a crusty baguette and a glass of wine**
  • IMPORTANT: The canned beans in this dish are drained and rinsed. Rinsing is important so that the finished dish has a light, sauce rather than a starchy sauce that could become pasty as the pork loin finishes cooking in the stock and vermouth.

Reviews & Comments 6

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    " It was excellent "
    shuga ate it and said...
    Like it!
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    " It was excellent "
    pink ate it and said...
    This is really good! LMAO, I didn't think it would be! Tops!
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  • noir 9 years ago
    Yes...:)...but jazzed up a la French!
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  • pat2me 9 years ago
    By no stretch of the imagination is this "just pork and beans"! What wonderful flavor combinations, can't wait to try it!
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  • notyourmomma 9 years ago
    Way better than the sum of its parts. Yummy. Love the capers and the olive addition. Good hint on the rinse.
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  • softgrey 10 years ago
    haha..i love that it's basically pork and beans...

    but so much better...


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