Pork Sage and Tomato Stew

1 pork tenderloin ~ £4 approx trim any connective tissue/fat - chop into pieces about 2cm x 2cm - toss in seasoned flour
1 lge organic red onion - diced
1 clove garlic -pressed
1 tblsp olive oil
2 tblsp fresh sage - chopped
(1 tblsp dried sage if fresh not avail)
100ml vegetable stock
1 tin organic chopped tomatoes (I use Suma, no cores, full tin and loads of toms not half juice!)
1 tin cannelini , butter or black-eye beans

METHOD
Preheat oven to 140°C

Heat olive oil and gently cook onion until transparent, cook garlic without colour. Add chopped pork and cook until browned all over.
Add hot stock and stir into meat mixture; add tomatoes and beans.
Warm through, stir through chopped sage and turn mixture into large casserole dish with lid.
Place dish on tray and into oven and cook for 1.5 hours.
If you scrub and oil some baking potatoes and place these in the oven on an upper shelf to the stew, they make a good accompaniment. Just increase the heat for the last ten mins.

Serve with some lightly boiled carrots, some shredded English kale gently sautéed in butter and some corn on the cob, boiled and finished in butter and black pepper.