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  Porc et haricots de Provence

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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.


Ok, so it’s essentially pork and beans. But these pork and beans highlight the flavors of Provence and offer a lighter, and satisfying, one-dish meal alternative.

What you need:
2 tbs olive oil
1/3 cup flour, seasoned lightly with salt and pepper
1 - 1 ½ lbs pork loin
8 oz cherry tomatoes, halved
½ cup sliced shallots
1-2 tbs chopped garlic
½ cup dry vermouth (or white wine)
1 tbs fresh rosemary, chopped
1 tsp dried thyme
1, 15 oz. can of cannellini beans, drained & rinsed
2 tbs capers
½ cup black olives
1 cup low-sodium chicken broth
1 tbs fresh, flat-leaf parsely, chopped or torn
2 cups baby arugula or baby spinach

Here’s what you do:

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).

Serves 3-4 people. Great with a crusty baguette.

Copyright 2006.