Pork Roast, Eggplant, and White Beans
From: Better Homes and GardensThe 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.
Servings: Makes 8 servings.
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Ingredients
1 4- to 6-lb. pork center rib roast (8 ribs)
2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crushed
1 Tbsp. extra virgin olive oil or olive oil
3 cloves garlic, minced
1/2 cup extra virgin olive oil or olive oil
2 white eggplants, halved lengthwise (8 to 10 oz. each) or 2 small eggplants
8 oz. baby yellow pattypan squash, halved or yellow summer squash, cubed
1 15-oz. can cannellini beans (white kidney beans), rinsed and drained
1 cup chicken broth or dry white wine
2 Tbsp. snipped fresh sage or 2 tsp. dried leaf sage, crushed
1/2 tsp. finely shredded lemon peel
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.
Letting roast stand before carving allows juices to reabsorb.
Nutrition Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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