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Roast pork Florentine-style with cannellini beans in tomato and sage sauce

A home-style Roast pork Florentine-style with cannellini beans in tomato and sage sauce made with Extra Virgin Olive Oil, Tomato Pur E, and Caster Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Roast pork Florentine-style with cannellini beans in tomato and sage sauce

2. 2

   Mix the garlic and the rosemary together in a bowl.

3. 3

   Using a small knife, make holes in the outside of the pork, and stuff a little of the garlic and rosemary as deeply as you can into each one.

4. 4

   Pour the wine into a roasting tin large enough to hold the pork.

5. 5

   Place the pork in it, bones downwards so that they form a support for the meat itself.

6. 6

   Rub the skin with the extra virgin olive oil, season and roast for two hours, basting occasionally with its own juices.

7. 7

   Add a few good splashes of water to the pan every time you baste so the juices do not dry out and burn.

8. 8

   Leave the pork to rest in a warm place (you can simply turn the oven off and leave the door ajar) for about 20 minutes.

9. 9

   Quickly put the roasting tin over the heat and bring to the boil, scraping in all the residues on the base and adding a little more water if they taste too strong.

10. 10

    For the cannellini beans, heat the oil and gently fry the garlic and sage leaves.

11. 11

    When the garlic is golden brown, add the beans and season generously.

12. 12

    Add the sieved tomatoes or passata, the tomato purée, and about one teaspoon of caster sugar, to taste.

13. 13

    Simmer gently for a further 20 minutes or so, stirring occasionally to prevent catching.