OKTOBERFEST ROAST PORK WITH WHITE BEANS
This is always a special celebration dinner for our own "Oktoberfest". The flavors blend wonderfully and there are never any leftovers! I was lucky to have this recipe published in "Taste of Country Cooking, 1998", by Reiman Publications.
Suggested Wine: Johannisberger or Niersteiner
Serve with German-style red cabbage and warm rye bread
1 pound dried Navy Beans
1 3-4 pound boneless rolled and tied Pork Loin Roast
1 teaspoon Rubbed Sage
1 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon ground Allspice
dash Cayenne
2 tablespoons Vegetable oil
1 large Onion -- cut in wedges
1/2 cup Dry White wine
2 Tart Cooking Apples, cored -- cut in wedges
Fresh Parsley Sprigs (optional)
Rinse and pick over beans; drain and place in large saucepan with enough water to cover by 2 inches; cover and let stand overnight.
Bring beans in their soaking liquid to boil; lower heat; cover and simmer 1-1/2 hours; drain into a bowl. Season with salt and pepper to taste, mix well and set aside. Meanwhile, in a cup mix sage, salt, pepper and cayenne; rub roast all over with mixture until all used up. In a Dutch oven, brown roast in hot oil on all sides but not ends; spoon off fat. Arrange beans around roast; stir onion wedges and wine into beans. Cover and simmer over low heat 1 hour, turning roast every 20 minutes. Add apples on top of beans; cover and cook 30-45 minutes, or until meat and beans are tender. (Add more wine or water if beans become too dry.) Let stand 15 minutes before carving.
To serve, place roast on a serving platter; arrange beans, apples and onions around roast. Skim fat from pan juices, taste for seasoning, and pour over meat and vegetables. Garnish with parsley if desired.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved