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- 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
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.
- Letting roast stand before carving allows juices to reabsorb.
- Servings Per Recipe 8,
- cal. (kcal) 374,
- Fat, total (g) 23,
- chol. (mg) 71,
- sat. fat (g) 5,
- carb. (g) 12,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 1,
- pro. (g) 33,
- vit. A (IU) 97,
- vit. C (mg) 6,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 324,
- Potassium (mg) 686,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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