Oktoberfest Pork Roast

Ingredients

• 1 lb dried navy beans
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon ground allspice
• 1 dash cayenne pepper
• 3 lbs boneless pork loin roast
• 2 tablespoons cooking oil
• 2 tablespoons fresh parsley, chopped
• 1/2 cup chicken broth
• 2 tart apples, cut in wedges
• 1 red onion, cut in wedges

Directions

1. 1

   Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Brin to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

2. 2

   Meanwhile, combine sage, salt, pepper, allspice and cayenne; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.

3. 3

   Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth.

4. 4

   Cover and simmer for 2 hours or until a meat thermometer reads 150.

5. 5

   Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160-170. Let stand 10-15 minutes before slicing and serving.