Menu Enter a recipe name, ingredient, keyword...


Crockpot Pork Sirloin with Beans


Crockpot pork dish adapted from Family Circle magazine.

Google Ads
Rate this recipe 4.7/5 (19 Votes)


  • Ingredients
  • 1 teaspoon each dried sage and rosemary
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2- 1/2 pounds tied boneless pork loin
  • 4 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 cup white wine
  • 2 cans (14.5 ounces each) cannellini beans
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
  • 1/4 cup chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup parsley leaves
  • 2 tablespoons toasted pine nuts



Step 1


1. Rub dried sage, dried rosemary, half the garlic, the salt and pepper over pork.

2. Heat half the oil in a skillet over medium-high heat; brown pork all over, about 8 minutes. Place in slow cooker.

3. Cook onion in skillet over medium heat 3 minutes. Increase heat to medium-high. Add wine; boil 7 minutes. Drain and rinse beans; stir into skillet with tomatoes. Simmer 12 minutes.

4. In food processor, finely chop remaining garlic, 2 tablespoons oil, fresh sage, rosemary, parsley and pine nuts. Stir half into tomato mixture, then pour over pork. Cover; cook onLOWfor 5 to 6 hours or until pork is tender.

5. Remove pork; snip off strings. Turn slow cooker to HIGH; stir in remaining herb mixture to heat. Serve with pork.

You'll also love

Review this recipe

Yucatán Pork Stew with Ancho Chiles and Lime Juice Pork Tenderloin and Mushroom Stew with Apple Potato Mash