Oktoberfest Roast Pork Recipe

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

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

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 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

4 ounce-weight: 304 calories, 15g fat (0 saturated fat), 70mg cholesterol, 83mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 meat, 1 starch.

  • 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
  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

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