Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 5 Ratings

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.

Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

prep:
40 mins
roast:
1 hr 15 mins
stand:
15 mins
total:
2 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow pan rub roast with rosemary, the 1 tablespoon olive oil, and garlic. Cover; refrigerate overnight.

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  • 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.

Test Kitchen Tip:

Letting roast stand before carving allows juices to reabsorb.

Nutrition Facts

374 calories; fat 23g; cholesterol 71mg; saturated fat 5g; carbohydrates 12g; mono fat 15g; poly fat 2g; insoluble fiber 4g; sugars 1g; protein 33g; vitamin a 97.2IU; vitamin c 5.9mg; thiamin 0.8mg; riboflavin 0.4mg; niacin equivalents 7.1mg; vitamin b6 0.6mg; folate 20.2mcg; vitamin b12 0.7mcg; sodium 324mg; potassium 686mg; calcium 60.6mg; iron 2mg.
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