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Oktoberfest Roast Pork
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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
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
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Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |