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Oktoberfest Roast Pork Recipe
Oktoberfest Roast Pork Recipe photo by Taste of Home

Oktoberfest Roast Pork Recipe

Publisher Photo
Says Carol Stevens of Basye, Virginia, "We especially enjoy this roast at our family's own Oktoberfest dinner."
TOTAL TIME: Prep: 10 min. + standing Cook: 2-1/2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + standing Cook: 2-1/2 hours + standing
MAKES: 12 servings

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

Nutritional Facts

Diabetic Exchanges: 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.

Directions

  1. 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.
  2. 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.
  3. Cover and simmer for 2 hours or until a meat thermometer reads 150°.
  4. Place apples and onions on top of beans; cover and simmer 30 minutes longer or until a meat thermometer reads 160°. Let stand 10-15 minutes before slicing. Yield: 12 servings.
Originally published as Oktoberfest Roast Pork in Taste of Home October/November 1997, p53

Nutritional Facts

Diabetic Exchanges: 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.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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