Pork Roast with White Beans and Cranberries
Pork Roast with White Beans and Cranberries is a gluten free and dairy free main course. This recipe serves 13. One serving contains 282 calories, 28g of protein, and 8g of fat. 1 person found this recipe to be delicious and satisfying. It is perfect for Christmas. Head to the store and pick up shallots, sage, navy beans, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours.
Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
Add roast to pan; cook for 15 minutes, turning to brown on all sides.
Add sliced shallots to pan; saut 3 minutes or until tender. Return roast to pan.
Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350 for 2 hours.
Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender.
Remove sage sprigs; discard.
Remove roast from pan; shred pork with 2 forks.
Sprinkle with remaining 2 teaspoons minced sage.
Serve roast with bean mixture.