Pork Roast with Eggplant and White Beans Recipe

Makes: 8 servings

Prep: 40 mins
Chill: overnight
Roast: 325°F 1 hr 15 mins
Stand: 15 mins

Ingredients

  • 1 4 – 6 pound pork center rib roast (8 ribs)
  • 2 tablespoons snipped fresh rosemary or 2 tsp. dried rosemary, crushed
  • 1 tablespoon 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 ounces baby yellow pattypan squash, halved or yellow summer squash, cubed
  • 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1 cup chicken broth or dry white wine
  • 2 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
  • 1/2 teaspoon finely shredded lemon peel
  • Salt and ground black pepper
Directions1. 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.

and here’s a Tip:Letting roast stand before carving allows juices to reabsorb.

Posted on September 23, 2012, in Recipe and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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