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1
Mix the dried sage, rosemary, minced garlic, salt, and pepper in a small bowl, and rub all over the pork.
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2
Heat the olive oil in a large skillet over medium- high heat and brown the pork on all sides.
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3
Transfer to a 5 to 6 quart slow cooker.
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4
Add the onion to the oil remaining in the skillet, reduce the heat to medium, and saute until browned, about 5 minutes.
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5
Add the wine and boil until mostly evaporated.
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6
Add tomatoes and the beans and heat to boiling; set aside.
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7
Process the sage, rosemary, parsley, and garlic clove halves in a mini chopper or small food processor until finely chopped.
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8
Add the oil and pine nuts and process or chop for a second, just until combined.
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9
Stir half of the herb mixture into the tomato-bean mixture, and pour over the pork.
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10
Set the remaining herb mixture aside.
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11
Cover the cooker and cook on low for 6 hours Remove the pork to a cutting board to rest.
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12
Turn the cooker to high and bring the liquid to a boil.
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13
Stir in the remaining herb mixture, and remove the beans with a slotted spoon to a serving platter.
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14
Snip the string or net from the pork, slice, and arrange around the beans on the platter so the slices overlap.
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15
Spoon the cooking liquid over the pork and serve.
