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Oktoberfest Roast Pork

 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


  • 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
  • 150°.
  • Place apples and onions on top of beans; cover and simmer 30 minutes

2 of 2

Oktoberfest Roast Pork (continued)

Directions (continued)

  • longer or until a meat thermometer reads 160°. Let stand 10-15
  • minutes before slicing. Yield: 12 servings.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer