Greek Pork and Spinach Stew with beans and olives

Yes, on one of the hottest afternoons of the year, I made stew. There continues to be an interesting online debate on whether soups and stews and chilis are appropriate for the hot summer months. Maybe, maybe not. But I do know this one is delicious and will be repeated oftentimes during the winter months ahead.

2 T. Olive Wood Smoked Olive Oil

2 cups minced onions

2 t. minced fresh garlic

1 lb. pork tenderloin, trimmed and cubed (remove the silverskin from the tenderloin and discard)

salt 

black pepper

dried oregano

1/2 cup dry white wine

2 cups low sodium chicken broth

16 oz. tomato sauce

2 Roma tomatoes, seeded, diced

1/2 cup sliced kalamata olives

1 bag baby spinach

1 can cannellini beans, rinsed and drained

Heat oil in a 5 quart Dutch oven over medium heat. Add onions; saute until softened, 3 - 4 minutes. Add garlic; cook 1 minute. Add pork and cook until browned 3 - 4 minutes.

Deglaze with wine, scraping up any brown bits. Cook wine until nearly evaporated. Stir in broth, tomato sauce, Roma tomatoes, and olives; increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer stew 10 minutes. 

Stir in spinach and beans until spinach is wilted, then season stew with salt and pepper if needed.

Adapted from Cuisine at Home Issue 125