Ingredients:

2 teaspoons dried rosemary, crushed

1 teaspoon dried sage

1 teaspoon dried minced garlic

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 1/2 pounds boneless pork shoulder, rolled and tied by the butcher

1 medium yellow onion, diced

2 cups dry white wine, such as Sauvignon Blanc

1 14.5-ounce can diced tomatoes, preferably fire-roasted, drained

2 15-ounce cans cannellini beans, drained and rinsed

1/4 cup coarsely chopped fresh rosemary

1/4 cup coarsely chopped fresh flat-leaf parsley

2 garlic cloves, halved

2 tablespoons extra-virgin olive oil

2 tablespoons pine nuts, toasted

 

Directions:

In a small bowl, stir together the dried rosemary, sage, garlic, and the salt and pepper. Rub the spice mixture all over the pork. Cover and refrigerate for at least 4 hours and up to overnight.

 

Preheat the oven 175 F.

 

In a large Dutch oven over medium-high heat, heat the olive oil. Add the pork and sear until nicely browned on all sides, about 10 minutes total. Transfer to a plate.

 

Add the onion to the oil remaining in the pot, reduce the heat to medium and saute until browned, about 5 minutes. Add the wine, bring to a boil and cook until reduced by half, about 10 minutes. Add the tomatoes and beans and return to a simmer, then remove the pot from the heat and set aside.

 

In a mini food processor, combine the fresh rosemary, the parsley and the garlic clove halves and process until finely chopped. Add the extra-virgin olive oil and the pine nuts and pulse once or twice, just until combined. Stir half of the fresh herb mixture into the tomato-bean mixture and return the pork to the Dutch oven, along with any juices that accumulated on the plate. Roast until fork-tender, 4 to 6 hours.

 

Transfer the pork roast to a carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Meanwhile, return the Dutch oven to medium-high heat and bring the pan juices to a boil. Stir in the remaining fresh herb mixture. Using a slotted spoon, transfer the beans to a serving platter or divide among dinner plates. Snip the strings from the pork and, using a sharp chef’s knife, carve across the grain on the diagonal into thin slices. Arrange the slices on the platter or plates, overlapping the beans. Spoon the tomatoes and juices in the pot over the pork and serve.

 

Serves 6