After you’re done bringing the winter clothes in from the shed, you should take a little trip to the grocery store (if needed) so you can try this amazingly mouth watering sage pork roast with white beans. It’s much easier than you might think and if you aren’t normally the one your family finds in the kitchen, they’ll be wondering where this came from!
This healthy pork roast recipe brings together the best of both worlds: a nutritious meal and decadent flavor. Just put this hearty meal in the slow cooker and when it’s done you’ll have a bistro-quality entree to display proudly on your kitchen table (or counter, or island or… well, wherever!).
But first, here are a few things to keep in mind…
- Do NOT overcook it. Pork loin roast is of course, a cut that’s naturally lean (which is one reason we chose it). That’s great. And it comes out amazingly tender if cooked for six or seven hours (assuming you’re using a 1 1/2 to three pound roast as we suggest, which is optimal for a slow cooker)
- If you can, use dry minced garlic vs. garlic powder or even freshly minced garlic. Why? Garlic powder is very fine, whereas the minced version is much more coarse. It stands up to the test of time in the slow cooker and the flavor really comes through.
Ingredients:
(Serves 6)
- 1 chopped onion
- 1 chopped carrot
- 1 TBS soy sauce (use reduced or low sodium if you can)
- 2 tsp olive oil
- 2 tsp dry minced garlic
- 1 tsp rubbed sage
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/4 tsp dried mustard
- 2 15.8 cans of Great Northern beans (use reduced or low sodium, rinse and drain them)
- 1 14.5 oz can of no salt or low salt diced tomatoes (don’t discard the juice!)
- 2 TBS fresh sage minced (keep a few sprigs for the visuals – garnishing is important, right?)
- 1 tsp lemon juice
- 1 roast of course! We recommend about 1 1/2 to 2 pounds
In a medium sized slow cooker, put your carrots and onions in. Put your roast in next. In a bowl, mix together your olive oil and soy sauce to create a marinade of sorts and brush it on the roast. Be sure you get both sides. In a bowl, mix the garlic, pepper and rubbed sage and sprinkle on the roast. Lastly, put the tomatoes and beans on top. Cover and let it cook for six or seven hours.
When you remove it from the slow cooker, cover with foil and let it rest for ten minutes. Stir the lemon juice and minced fresh sage into the beans (don’t put these in until the roast is done and removed). Spoon it into a deep serving platter. Slice your roast against the grain and place on top of the beans you put in the platter. Garnish!
Per serving: 341 calories (19 percent from fat), 7 grams total fat (2 grams saturated), 51 milligrams cholesterol, 37 grams carbohydrates, 32 grams protein, 160 milligrams sodium, 9 grams dietary fiber.