OKTOBERFEST ROAST PORK
Serves: 12
Ingredients:
1 lb. dry navy beans
1 tsp. rubber sage
1 tsp. salt, optional
1/2 tsp. pepper
1/8 tsp. ground allspice
Dash cayenne pepper
1 boneless rolled pork loin roast ( 3lb.)
2 T. olive or vegetable oil
2 T. chopped fresh parsley
1/2 c. chicken broth
2 medium tart apples, cut into wedges
1 large red onion, cut into wedges
Method:
Place beans in a Dutch oven or soup kettle; add water to
cover by 2-in. Bring to a boil; for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Meanwhile, combine the next 5 ingredients; rub on roast.
In a Dutch oven, brown roast in oil on all sides; drain.
Drain beans and discard liquid; stir parsley into beans.
Place beans around roast. Stir in broth.
Cover an simmer for 2 hours or until meat thermometer reads 150-F.
Place apples and onions on top of beans; cover and
simmer for 30 minutes or until beans are tender and
meat thermometer reads 160-170-F.
Let stand 10-15 minutes before slicing.
Nutritional Analysis:
One serving with 1/2 cup cooked
beans (prepared w/o
salt) equals: 304 calories.....83 mg sodium....
70 mg cholesterol.....14 gm carbohydrates.....27 gm protein.....15 gm fat.
Diabetic Exchanges: 3 meat....1 starch
Submitted by Tana
October 23, 2000
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