Pork Roast, Eggplant, and White Beans
The rosemary-rubbed pork roast is simply delicious on its own. The seasoned eggplant, cannellini beans, and squash make it a meal your family with love.
Ingredients
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1 4- to 6-lb. pork center rib roast (8 ribs)
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2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crushed
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1 Tbsp. extra virgin olive oil or olive oil
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3 cloves garlic, minced
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1/2 cup extra virgin olive oil or olive oil
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2 white eggplants, halved lengthwise (8 to 10 oz. each) or 2 small eggplants
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8 oz. baby yellow pattypan squash, halved or yellow summer squash, cubed
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1 15-oz. can cannellini beans (white kidney beans), rinsed and drained
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1 cup chicken broth or dry white wine
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2 Tbsp. snipped fresh sage or 2 tsp. dried leaf sage, crushed
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1/2 tsp. finely shredded lemon peel
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Salt and ground black pepper
Directions
1.
In a shallow pan rub roast with rosemary, the 1 tablespoon olive oil, and garlic. Cover; refrigerate overnight.
2.
Preheat oven to 325 degrees F. Place meat, back-bone side down, in a shallow roasting pan. Insert meat thermometer. Roast pork for 1-3/4 to 2-1/2 hours or until thermometer registers 155 degrees F. Remove roast from oven; cover with foil, let stand 15 minutes before carving. (Meat temperature will rise 5 degrees F while standing.)
3.
In a 12-inch skillet heat 1/2 cup olive oil over medium-high heat. Add eggplant to skillet, cut side down; cook about 10 minutes or until eggplant flesh is darkened and tender, adding pattypan squash to skillet the last 5 minutes of cooking. Stir in beans, broth, sage, and lemon peel. Cook, covered, 5 minutes more or until squash is tender. Season to taste with salt and pepper. Serve pork with eggplant mixture. Makes 8 servings.
Test Kitchen Tip
Letting roast stand before carving allows juices to reabsorb.
Nutrition information
Calories 374, Total Fat 23 g, Saturated Fat 5 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 2 g, Cholesterol 71 mg, Sodium 324 mg, Carbohydrate 12 g, Total Sugar 1 g, Fiber 4 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 6%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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