Pork Loin with White Bean Stew
TOTAL TIME29 mins
SKILL LEVELBeginner
SERVINGS6
About this RecipeA cozy, flavorful dish featuring Smithfield pork loin simmered with white beans, herbs, and vegetables—simple, hearty, and satisfying.
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Ingredients
Gather Ingredients from the list below 1/2 cup Bacon, diced 1/4 cup Yellow onion, diced 1/4 cup Carrots, peeled and diced 1/4 cup Celery, diced 1 tbsp. Fresh garlic, minced 1/2 cup White wine 2 cans 14 oz. canned white beans, drained 2 cups Chicken stock 4 Bay leaves 2 tbsps. Fresh thyme, chopped 1/4 cup Flat leaf parsley, chopped
Gather Ingredients from the list below
1, cut into 6 chops Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
Directions
1.
Heat a Dutch oven over medium-high heat.
2.
Add the bacon, and render until crispy.
3.
Drain off approximately half of the bacon grease, reserving for a later use, and add the onion, carrots, celery, and garlic to the Dutch oven.
4.
Cook the vegetables until they soften, and the onions begin the turn translucent.
5.
Deglaze the pan with the wine, and stir, scraping any browned bits off the bottom of the pan.
6.
Add the beans, stock, bay leaves, and thyme, and simmer for about 15 minutes.
7.
While the stew is cooking, heat a heavy pan over medium-high heat.
8.
Sear the chops in a bit of the reserved bacon fat and cook for 3-4 minutes per side, or until an internal temperature of 145 degrees is reached.
9.
Allow the chops to rest about 5 minutes before serving.
10.
Ladle some of the stew into 6 shallow bowls, and top each with one of the chops.
11.
Garnish with the parsley and serve immediately.
