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Pork Roast, Eggplant, and White Beans

Makes: 8 servings
Prep 40 mins Chill  overnight Roast 325°F1 hr 15 mins Stand 15 mins
Pork Roast, Eggplant, and White Beans
Ingredients
  • 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
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 KitchenTest Kitchen Tip:
  • Letting roast stand before carving allows juices to reabsorb.
Nutrition Facts (Pork Roast, Eggplant, and White Beans)
  • 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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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