• 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
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Ingredients

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Directions

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

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Instructions Checklist
  • 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.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 23 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 15 g monounsaturated fat; 71 mg cholesterol; 324 mg sodium. 686 mg potassium; 12 g carbohydrates; 4 g fiber; 1 g sugar; 33 g protein; 97 IU vitamin a; 6 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 2 mg iron;

Reviews

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