Pork Roast, Eggplant, and White Beans
4 pound pork center rib roast (8 ribs)
tablespoon extra virgin olive oil or olive oil
cloves garlic, minced
cup extra virgin olive oil or olive oil
white eggplants, halved lengthwise (8 to 10 oz. each) or 2 small eggplants
ounces baby yellow pattypan squash, halved or yellow summer squash, cubed
15 ounce can cannellini beans (white kidney beans), rinsed and drained
cup chicken broth or dry white wine
tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
teaspoon finely shredded lemon peel
Salt and ground black pepper
- 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