Ribbed Pork Roast With Herbed Cannellini Beans
|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)|
|Dijon mustard||1 Teaspoon|
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.