Oktoberfest Roast Pork

[Modemouth]

Oktoberfest Roast Pork

1 pound dry navy beans

1 teaspoon rubbed sage

1 teaspoon salt, optional

1/2 teaspoon pepper

1/8 teaspoon ground allspice

Dash cayenne pepper

1 boneless pork sirloin roast (3 pounds)

2 tablespoons vegetable oil

2 tablespoons chopped fresh parsley

1/2 cup chicken broth

2 medium tart apples, cut into wedges

1 large red onion, cut into wedges

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Meanwhile, combine sage, salt if desired, pepper, allspice and cayenne; rub over roast.

In a Dutch oven, brown roast in oil on all sides; drain. Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth. Cover and simmer for 2 hours or until a meat thermometer reads 150.

Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160 to 170 degrees. Let stand 10 to 15 minutes before slicing. Yield: 12 servings.