Pork Roast, Eggplant, and White Beans
- In a shallow pan rub roast with rosemary, the 1 tablespoon olive oil, and garlic. Cover; refrigerate overnight.
- 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.)
- 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.
From the Test Kitchen
Test Kitchen Tip:
Letting roast stand before carving allows juices to reabsorb.
Nutrition Facts (Pork Roast, Eggplant, and White Beans)
- Per serving:
- 374 kcal cal.,
- 23 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 15 g monounsatured fat),
- 71 mg chol.,
- 324 mg sodium,
- 12 g carb.,
- 4 g fiber,
- 1 g sugar,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet