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Pork Roast, Eggplant, and White Beans

The rosemary-rubbed pork roast is simply delicious on its own. The seasoned eggplant, cannellini beans, and squash make it a meal your family will love.

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  • Makes: 8 servings
  • Prep: 40 mins
  • Chill: overnight
  • Roast: 1 hr 15 mins 325°F

Pork Roast, Eggplant, and White Beans

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.

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

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