Pork Sirloin Braised with White Beans, Rosemary, and Sage

This Italian-inspired pork-and-beans dish smells of garlic, rosemary, and sage. It swells with wine and a blush of tomato, and travels as far away from the sweet, smoky, ketchup-laden American version as a dish can go without being expatriated. The herbal assault happens on three fronts: first as a dry rub, then when half of a fresh herb mixture is cooked with the pork, and finally when the rest is swirled into the sauce at the end for a final olfactory onslaught.