Slow-Cooker Tuscan Pork and Cannellini Bean Stew

• pork tenderloincut into 1-inch pieces2 lb
• cannellini beansdrained and rinsed2 can
• crushed tomatoes.2 cup
• oniondiced1
• garlicminced2 clove
• baby spinach.4 cup
• chicken broth.2 cup
• olive oil.2 tbsp
• dried rosemary.1 tsp
• smoked paprika.1/2 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp
• lemonjuiced1/2

Instructions

1. 1Cut the onion and pork as described, and mince the garlic. Do not rinse the pork. Pat it dry, season it with the kosher salt, black pepper, and smoked paprika, then wash the cutting board, knife, and your hands with soap and water before touching anything else.
2. 2Warm the olive oil in a skillet over medium-high heat. Add the seasoned pork and sear for 2-3 minutes per side, turning until browned on the outside; transfer it to the slow cooker. The pork will finish cooking in the slow cooker, so do not taste it yet.
3. 3Add the onion and garlic to the same skillet, season lightly with salt, and cook for 3-4 minutes until translucent and fragrant. Stir in the rosemary and scrape up the browned bits with the chicken broth, then pour everything into the slow cooker.
4. 4Add the cannellini beans and crushed tomatoes to the slow cooker. Cover and cook on high for 3-4 hours, until the pork is tender and the thickest pieces read 145°F (63°C) on an instant-read thermometer, then rest at least 3 minutes before slicing.
5. 5Stir in the baby spinach, cover, and cook for 5-8 minutes until the spinach is wilted and the stew is bubbling gently. Taste the broth and adjust with salt, black pepper, and lemon juice; the finished stew should be thick enough to coat a spoon.