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Crockpot Pork Sirloin with Beans


Crockpot pork dish adapted from Family Circle magazine.

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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.


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