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Ribbed Pork Roast With Herbed Cannellini Beans

Healthycooking's picture
Ingredients
  Center rib pork roast 4 Pound (1 Whole, 8 Rib)
  Garlic 8 Clove (40 gm), sliced lengthwise into thirds
  Vegetable cooking spray 1
  Coarse ground pepper 1⁄2 Teaspoon
  Vegetable oil 1 Teaspoon
  Shredded carrot 1⁄4 Cup (4 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Minced fresh rosemary 1 Teaspoon
  Minced fresh thyme 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Canned cannellini beans 32 Ounce, drained (2 Cans, 16 Ounce Each)
  1% low fat milk 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Dijon mustard 1 Teaspoon
Directions

Trim fat from roast.
Make 24 slits in meaty part of roast; insert sliced garlic in slits.
Coat roast with cooking spray; sprinkle with ground pepper.
Place roast on a rack in a roasting pan coated with cooking spray.
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Bake at 375° for 1 hour and 35 minutes or until meat thermometer registers 160°.
Remove roast from oven, and let stand 10 minutes.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add carrot, parsley, minced rosemary, minced thyme, and minced garlic; saute until tender.
Add beans, milk, water, and mustard; stir well.
Cook over medium heat 10 minutes or until mixture thickens, stirring frequently.
Carve roast into 8 chops, and serve with bean mixture.
If desired, garnish with rosemary and thyme sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

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