Pork Roast with Eggplant and White Beans Recipe
- 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
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 Cannellini beans, dry white wine, Eggplant, Fresh Rosemary, Garlic, Olive oil, Pork Roast, Pork Roast with Eggplant and White Beans, Recipe, Summer squash. Bookmark the permalink. Leave a comment.