Pork Roast, Eggplant, and White Beans
Recipe from Better Homes and Gardens

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.


Pork Roast, Eggplant, and White Beans

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Servings: Makes 8 servings.
Related Categories: Dinner, Eggplant, Low Calorie, Pork Roast

 
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Ingredients
  • 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
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Sur La Table
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
Per serving: 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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