INGREDIENTS
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1 teaspoon each dried sage and rosemary
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3 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 1/2 pounds tied boneless pork loin
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4 tablespoons extra-virgin olive oil
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1 onion, chopped
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1 cup white wine
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2 14 1/2 ounce cans cannellini beans
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1 14 1/2 ounce can fire-roasted diced tomatoes, drained
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1/4 cup chopped fresh sage
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1 teaspoon chopped fresh rosemary
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1/4 cup parsley leaves
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2 tablespoons toasted pine nuts