Ingredients

Ingredients For the pork

• 3 tbsp finely chopped fresh rosemary leaves

• 2 garlic cloves finely chopped

• 1 loin of pork on the bone, weighing 1.25-2kg/3-4lb

• 1 glass of white wine

• 2 tbsp of extra virgin olive oil

• coarse salt and freshly ground pepper

• water, for basting

For the cannellini beans

• 3 tbsp of extra virgin olive oil, plus a little extra for serving

• 3 garlic cloves, finely chopped

• 6 fresh sage leaves

• 250g/9oz dried white haricot or cannellini beans, soaked overnight, or 500g/1lb 2oz tinned cannellini beans

• salt and freshly ground black pepper

• 350g/12oz very ripe, soft tomatoes, puréed in a liquidiser or processor then sieved, OR 300g/11oz passata

• 1 tbsp tomato purée

• 1 tsp caster sugar

Description

Recipe Uses 3 Tbsp Finely Chopped Fresh Rosemary Leaves, 2 Garlic Cloves Finely Chopped, 1 Loin Of Pork On The Bone, Weighing 1.25-2kg/3-4lb, 1 Glass...

View Full Recipe