Slow Cooked Pork, Spinach and Cannellini Bean Pot Roast - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 1.5 kg pork neck (or trimmed loin of pork)
• sea salt and freshly ground black pepper, to taste
• ¼ cup Moro Tradicional Olive Oil
• 1 Onion, finely chopped
• 3 Cloves garlic, crushed
• 1 Large stalk celery and leaves, chopped
• 1 Cup dry white wine
• 400g Can peeled tomatoes
• 400g Can cannellini beans, drained and rinsed
• 2 tablespoons fresh sage leaves
• 100g Baby spinach leaves
• 2 tablespoons Moro Primero Extra Virgin Olive Oil
• Crusty bread, for serving
• 01 Season pork with pepper.
• 02 Heat oil in a heavy based casserole dish and brown pork on all sides.
• 03 Arrange onion, garlic and celery around the meat and sauté for 2 minutes.
• 04 Add wine, tomatoes and beans, cover and bring to the simmer.
• 05 Bake covered at 150°C for 2 hours until pork is soft.
• 06 Remove pork and rest covered in foil.
• 07 Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted.
• 08 Stir in Moro Primero Extra Virgin Olive Oil. Carve pork into slices and serve with sauce.
• 09 Serve with crusty bread.