White bean and pork loin ragout

I made a delicious stew-like dinner on Sunday called a ragout. A ragout is simply defined as a well seasoned stew of meat and vegetables. It's a great meal to make when you want the house to smell warm and inviting. It takes a couple hours, but there's very little to do once it's cooking.

Ingredients:
2 tbs. olive oil
7 cubes frozen garlic
1 tsp. Greek or Italian seasoning
1 tsp. each-kosher salt and pepper
1 -2 lb. pork loin or any thick rump of lean pork
4 shallots chopped
2 cans white beans
5 carrots, chopped
4 stalks of celery, chopped
16 oz. chicken stalk
1 bay leaf
3 tsp. sun-dried tomato paste or 1/4 C. julienned sun-dried tomatoes

Preheat oven to 425. Add olive oil to a heavy bottomed (like Le Cruset) pot with a lid, heat on stove top to medium heat. Add garlic cubes and stir around until melted. Season pork with seasoning, salt and pepper. Add shallots, carrots, and celery to the pot and stir to combine. Add pork loin, to the pot and brown on all sides, about 3 minutes per side.

Rinse beans before adding to the pot. Next, add in chicken stock, bay leaf and sun dried-tomato paste.

Stir to combine, cover and continue cooking in preheated oven for 1 hour, stirring occasionally. Before serving, remove pork loin and slice, then add back into pot.

I served this with some rice, and it was delicious leftover last night.