Nutrition Facts

  • One serving:
  • with 1/2 cup of cooked beans (prepared without salt)
  • Calories:
  • 304
  • Fat:
  • 15 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 70 mg
  • Sodium:
  • 83 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 0 g
  • Protein:
  • 27 g


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Oktoberfest Roast Pork

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Says Carol Stevens of Basye, Virginia, "We especially enjoy this roast at our family's own Oktoberfest dinner."

SERVINGS: 12

CATEGORY: Low Carb

METHOD: Stovetop - One-Dish

TIME: Prep: 10 min. + standing Cook: 2-1/2 hours + standing

Ingredients:

  • 1 pound dried navy beans
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • Dash cayenne pepper
  • 1 boneless pork sirloin roast (3 pounds)
  • 2 tablespoons canola oil
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup chicken broth
  • 2 medium tart apples, cut into wedges
  • 1 large red onion, cut into wedges

Directions:

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Meanwhile, combine the sage, salt if desired, pepper, allspice and cayenne; rub over roast.
    In a Dutch oven, brown roast in oil on all sides; drain. Drain and rinse beans, discarding 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 longer or until a meat thermometer reads 160°. Let stand 10-15 minutes before slicing. Yield: 12 servings.


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