1 x 800 gram piece butterflied pork scotch fillet (we use Freedom Farms pork)
sea salt and freshly ground pepper
2 tablespoons olive oil
1 onion, finely sliced
2 x 400 gram cans butterbeans, drained and rinsed
6-8 sage leaves, roughly chopped
1 clove garlic, crushed
3 tablespoons Marsala, dry sherry or white wine
200 grams cherry tomatoes
200 ml pork, chicken or vegetable stock
Preheat the oven to 180°C.
Heat the oil in a large, heavy-based ovenproof casserole dish with a lid, until hot. Season the pork generously all over and cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
Add the onion to the pan and sauté for 2-3 minutes and then stir in the beans and sage. Cook for a further couple of minutes before stirring in the garlic, Marsala and tomatoes. Add the stock, bring to the boil then turn off the heat and place the pork on top.
Cover and braise in the oven for 40-45 minutes or until the pork is cooked through. Remove and rest the meat for 5-10 minutes before slicing and serving it on top of the beans.