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Oktoberfest Roast Pork

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

12 ServingsPrep: 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

2 of 2

Oktoberfest Roast Pork (continued)

Directions (continued)

minutes longer or until a meat thermometer reads 160°. Let stand
10-15 minutes before slicing. Yield: 12 servings.

Nutrition Facts: One serving with 1/2 cup of cooked beans (prepared without salt) equals 3 meat, 1 starch; also, 304 calories, 83 mg sodium, 70 mg cholesterol, 14 gm carbohydrate, 27 gm protein, 15 gm fat.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer