Pork Roast with White Beans and Cranberries

This rich dish balances sweet and tart flavors from the cranberries with savory notes from the pork and sage. Garnish each serving with a fresh sage sprig.

Yield: 13 servings (serving size: about 3 ounces roast and 1/2 cup beans)

Ingredients

• 1  pound  dried navy beans (about 2 cups)
• 1  (5-pound) pork shoulder blade roast, trimmed
• 1 1/2  teaspoons  kosher salt, divided
• 1/4  teaspoon  freshly ground black pepper
• 2  tablespoons  minced fresh sage, divided
• Cooking spray
• 1 1/2  cups  sliced shallots (about 8 medium)
• 5  cups  water
• 3  fresh sage sprigs
• 1/2  cup  dried cranberries

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Preheat oven to 350º.

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. Remove roast from pan. Add sliced shallots to pan; sauté 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.

Nutritional Information

Calories:

407 (32% from fat)

Fat:

14.4g (sat 5g,mono 6.3g,poly 1.5g)

Protein:

36.1g

Carbohydrate:

34g

Fiber:

8.7g

Cholesterol:

103mg

Iron:

4.4mg

Sodium:

284mg

Calcium:

83mg