PORK ROAST WITH EGGPLANT AND WHITE BEANS

PORK ROAST WITH EGGPLANT AND WHITE BEANS image

Categories Pork

Yield 8 servings

Number Of Ingredients 12

1 4 - 6 pound pork center rib roast (8 ribs)
2 tablespoons snipped fresh rosemary or 2 tsp. dried rosemary, crushed
1 tablespoon extra virgin olive oil or olive oil
3 cloves garlic, minced
1/2 cup extra virgin olive oil or olive oil
2 white eggplants, halved lengthwise (8 to 10 oz. each) or 2 small eggplants
8 ounces baby yellow pattypan squash, halved or yellow summer squash, cubed
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
1 cup chicken broth or dry white wine
2 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
1/2 teaspoon finely shredded lemon peel
Salt and ground black pepper

Steps:

1. In a shallow pan rub roast with rosemary, the 1 tablespoon olive oil, and garlic. Cover; refrigerate overnight. 2. Preheat oven to 325 degrees F. Place meat, back-bone side down, in a shallow roasting pan. Insert meat thermometer. Roast pork for 1-3/4 to 2-1/2 hours or until thermometer registers 155 degrees F. Remove roast from oven; cover with foil, let stand 15 minutes before carving. (Meat temperature will rise 5 degrees F while standing.) 3. In a 12-inch skillet heat 1/2 cup olive oil over medium-high heat. Add eggplant to skillet, cut side down; cook about 10 minutes or until eggplant flesh is darkened and tender, adding pattypan squash to skillet the last 5 minutes of cooking. Stir in beans, broth, sage, and lemon peel. Cook, covered, 5 minutes more or until squash is tender. Season to taste with salt and pepper. Serve pork with eggplant mixture. Roast: 1 hr 15 mins 325°F