Ingredients:
4 slices bacon, chopped
1⁄2 lb bulk pork sausage
1⁄2 lb boneless pork tenderloin, cubed
1⁄3 cup diced onion
2 cloves garlic, finely chopped
2 cans (15 oz each) cannellini beans, drained
1 can (14.5 oz) diced tomatoes, undrained
1⁄2 cup chicken broth
1⁄4 cup white wine or chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1⁄4 teaspoon pepper
1 dried bay leaf

Method:
1 Heat oven to 350°F. In 12-inch skillet, cook bacon over mediumhigh heat, stirring occasionally, until crisp. Remove bacon from skillet; set aside.

2 In same skillet, cook sausage, cubed pork, onion and garlic, stirring occasionally, until pork is browned. Stir in bacon and remaining ingredients. Pour into ungreased 21⁄2-quart casserole.

3 Cover casserole. Bake 1 hour 45 minutes. Uncover; bake about 15 minutes longer or until pork is tender and fl avors are blended. Remove bay leaf. Serve in soup bowls.

Notes and Tips:
Great northern beans are an easy substitution for the cannellini beans if you prefer.

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