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Herb garlicky pork with a white & green bean, red onion salad

Herb Garlicky Pork with White & Green Bean, Red Onion Salad

A flavorful slow cooker dinner served with a fresh bean salad paired with an unoaked Chardonnay or Garnacha
Course Main Course
Servings 6
Author adapted from "The New Slow Cooker Comfort Classics Reinvented" by Brigit Binns


  • 2 and 1/2 lbs. pork tenderloin, cut into 1 and 1/2 inch pieces
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 1 large white onion, finely chopped
  • 3 sprigs fresh thyme
  • 5 large garlic cloves, smashed
  • 1 teaspoon fresh rosemary, finely minced
  • 2/3 cup dry red wine
  • 1 tablespoon red wine vinegar
  • 2/3 cup low sodium chicken broth


  • Season the pork generously with salt and pepper. In a large frying pan over medium-high heat, add 2 tablespoons olive oil. When the oil is hot, add the pork pieces in batches, searing all sides until browned. Transfer the pork with tongs to the slow cooker.
  • Return frying pan to medium-high heat and add remaining 1 tablespoon olive oil. When the oil is hot, add the onion and thyme and sauté until the onion is golden, about 5 minutes. Add the garlic cloves and rosemary and sauté for 1 minute. Add the red wine and vinegar and stir. Transfer to the slow cooker and pour over the pork. Add the chicken stock to the slow cooker and stir to combine. Cover the slow cooker and cook on the low setting for 5 hours. If possible stir a few times during the first 2 hours. 
  • Serve with White and Green Bean, Red Onion Salad, recipe follows.