This is good. I doubled the tomatoes, used 1.5 cups of red wine instead of beer and chopped the fresh rosemary and added it along with fresh thyme to the tomato mixture. I found the cooking time to be correct (4.3 lb roast), though I might have added a bit more liquid to the pan when I turned up the heat for the remaining hour. The meat and tomato and bean "ragout" were really yummy. The only complaint that I have is not with the recipe itself, but this is the first time that I've cooked this cut of pork, and I didn't realize how fatty it is. Pork fat is good stuff, but this dinner was very heavy. Also, clean up was not fun, but the recipe itself is good and worth a try if you like this cut of meat. Oh, and I don't think that rice is necessary as a side. Instead I'd suggest a green vegetable or salad.
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This is good. I doubled the tomatoes, used 1.5 cups of red wine instead of beer and chopped...