OKTOBERFEST ROAST PORK
Source of Recipe
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1 lb. dry navy beans'
1 tsp. rubber sage
1 tsp. salt, optional
1/2 tsp. pepper
1/8 tsp. ground allspice
Dash cayenne pepper
1 boneless rolled pork loin roast ( 3lb.)
2 T. olive or vegetable oil
2 T. chopped fresh parsley
1/2 c. chicken broth
2 medium tart apples, cut into wedges
1 large red onion, cut into wedges
Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Meanwhile, combine the next 5 ingredients; rub on 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 an simmer for 2 hours or until meat thermometer reads 150-F.
Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160-170-F. Let stand 10-15 minutes before slicing.
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