Colby garrelts' white bean cassoulet with pork loin
Pork second courses
French cuisine
Chef Colby Garrelts' take on cassoulet (a traditional French stew typically made with white beans and multiple types of pork or sometimes poultry) offers the same rich flavor and hearty broth, but cuts the cooking time in half. His trick: Use fresh pork loin, which cooks more quickly than tougher cuts such as pork shoulder or ribs, but still remains tender and flavorful after a bit of time in the oven.
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