Pork Roast and Beans

A slightly different way of making Pork and Beans for dinner. Serves two to four.

INGREDIENTS

1 Pork Loin Roast 1 ½ to 2 pounds

2 13 oz cans Cannelini beans (White Kidney)

1 package POMI crushed tomatoes

1 tablespoon Dijon mustard

2 tablespoons chicken broth

½ teaspoon Balsamic Vinegar

1 tablespoon fresh Tarragon leaves

1 teaspoon dried thyme

1 teaspoon garlic powder

2 tablespoons Olive oil

1 package fresh spinach

1 pinch nutmeg

METHOD

Preheat the oven to 300 degrees. Place the pork roast in a high-sided baking dish. Drain and rinse the beans and place them around the sides of the pork roast. If some are on top of parts of the roast, that is fine.

Pour the tomatoes over the roast and the beans, making sure all the beans are covered. Mix the mustard, balsamic and chicken broth together and pour over the beans and roast. Sprinkle the whole thing with the tarragon and thyme and sprinkle the garlic powder over the roast. Cover and place into the middle of the oven. Cook for one hour.

When the roast is done, put the olive oil into a medium skillet, bring to medium-high heat and gradually add the spinach. Turn constantly until all the spinach is wilted and a dark green. Take off the heat, sprinkle with the dash of nutmeg and serve with slices of the roast and spoons of the beans.

Pair this with Guglielmo Reserve Zinfandel or Pinot Noir or TRE Cabernet.