Oktoberfest Roast Pork
List of Ingredients
1 lb. dry navy beans
2 tbsp. cooking oil
1 tsp. rubbed sage
2 tbsp. fresh parsley, chopped
1 tsp. salt (optional)
1/2 tsp. pepper
1/2 c. chicken broth
1/8 tsp. ground allspice
2 med. tart apples, cut into wedges
Dash cayenne pepper
1 boneless rolled pork loin roast (3 lbs.)
1 lg. red onion, cut into wedges
Recipe
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Meanwhile, combine sage, salt if desired, pepper, allspice and cayenne; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth. Cover and simmer for 2 hours or until a meat thermometer reads 150'. Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160' to 170'. Let stand 10 to 15 minutes before slicing. Yield: 12 servings.
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