Perfect for a cold winter evening. Soups and stews just aren’t the same in the spring and summer. Adding more heat and comfort to an already sizzling hot summer day just seems….uncomfortable. So for the fall and winter, I really get the experiment with these savory, hearty dishes.
This is a dish I had never tried prior to making it. I pulled several different recipes and right after plating it, I just felt like some parm would go well…and it did. Not required, but a very nice addition.
Ingredients:
- 2 1/2 cups Chicken Broth
- 3/4 Dry White Wine
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3 Tbsp Tomato Paste
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2 Medium Shallots (chopped) (can sub with 1 medium onion)
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1 can (14.5 oz)
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9 cloves fresh garlic, peeled (crushed)
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Diced Tomatoes (drained)
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2 lb pork tenderloin (cut into 1-2 inch pieces)
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4 oz bacon (cooked or uncooked, cut into 1-inch pieces
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5 sprigs of fresh thyme
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2 sprigs of Fresh Rosemary
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3/4 cup brown or red lentils
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1 can (15 oz)
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Small White Beans , rinsed, drained
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Chopped fresh parsley for garnish, to taste
Directions:
Use a deep (rather than wide) 5-6-quart slow cooker.
Mix: Chicken Broth, Dry White Wine, Tomato Paste, Garlic, Shallots and Diced Tomatoes
Fold in Lean Pork, Bacon, Thyme, and Rosemary
Cook covered, until pork easily pulls apart, 5 to 6 hours on the High Setting or 7 to 8 hours on the Low Setting.
Around an hour before serving, remove the herb sprigs (leaves will have fallen off), then mix in the lentils. With the slow cooker set on High, cover and continue cooking until the Lentils are just tender, about 1 hour.
Mix in Canned White Beans and cook until heated through, I give it around 10 minutes. Garnish with Fresh Parsley or parmigiano reggiano (to taste) and serve .
