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Cider-basted roast pork with white beans
Servings
4 - 6
Ingredients
2 cans 450 ml each (14 oz. each) white beans (great Northern or cannellini), drained
190 ml (3/4 cup) apple cider
680-908 g (1 1/2 to 2 pounds) duBreton pork roast loin center cut
1 clove garlic, peeled and sliced
8 ml (1 1/2 tsp.) olive oil
5 ml (1 tsp.) dried rosemary, crushed
5 ml (1 tsp.) dried thyme, crushed
Salt and freshly ground pepper
190 ml (3/4 cup) apple cider
680-908 g (1 1/2 to 2 pounds) duBreton pork roast loin center cut
1 clove garlic, peeled and sliced
8 ml (1 1/2 tsp.) olive oil
5 ml (1 tsp.) dried rosemary, crushed
5 ml (1 tsp.) dried thyme, crushed
Salt and freshly ground pepper
- Heat oven to 215°C (425°F).
- Spread beans in bottom of shallow roasting pan.
- Pour 125 ml (1/2 cup) cider over beans and top with pork roast.
- Make several slits in top of roast and insert a thin slice of garlic into each.
- Rub surface of pork with olive oil; sprinkle with herbs and season with salt and freshly ground black pepper.
- Roast for 20 minutes. Reduce oven temperature to 180°C (350°F).
- Pour remaining 65 ml (1/4 cup) cider over pork; stir beans.
- Continue roasting for 15 to 20 minutes, until internal temperature, measured with a meat thermometer, reads 70-75°C (150 to 155°F).
- Remove pork from oven and let rest 5 to 10 minutes before slicing to serve.
Nutrient analysis per serving: Nutrient analysis per three-ounce serving pork and one-sixth beans: 302 calories, 30.9 g protein, 23.1 g carbohydrates, 9.2 g fat, 3.1 g saturated fat, 67 mg cholesterol, 274 mg sodium, 28% calories from fat, 31% calories from carbohydrates
