Ingredients

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!
    Was this review helpful? Yes Flag
  • noir 10 years ago
    Yes...:)...but jazzed up a la French!
    Was this review helpful? Yes Flag
  • pat2me 10 years ago
    By no stretch of the imagination is this "just pork and beans"! What wonderful flavor combinations, can't wait to try it!
    Was this review helpful? Yes Flag
  • notyourmomma 10 years ago
    Way better than the sum of its parts. Yummy. Love the capers and the olive addition. Good hint on the rinse.
    Was this review helpful? Yes Flag
  • softgrey 10 years ago
    haha..i love that it's basically pork and beans...

    but so much better...

    thanks!

    x-softie...
    Was this review helpful? Yes Flag

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