Best My Moms Pork Roast With Beans Recipes

CRUSTED ROAST PORK WITH WHITE BEANS

Crusted Roast Pork with White Beans image

This crusted roast pork loin is certainly company's-coming fare-but your guests would be floored to discover it only took 10 minutes to prep for the oven!

Provided by My Food and Family

Categories Beans

Time 1h40m

Yield Makes 8 servings.

Number Of Ingredients 7

Ingredients

2 cans (15 oz. each) great Northern beans, undrained
1 small onion, sliced
2 arbol chiles, stemmed, torn
3/4 cup KRAFT Original Barbecue Sauce, divided
1 boneless pork loin roast (2 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
2 Tbsp. chopped fresh parsley

Steps:

Heat oven to 350ºF.
Combine beans, onions, chiles and 1/2 cup barbecue sauce; spread onto bottom of 15x10x1-inch pan.
Spread meat with remaining barbecue sauce; cover with coating mix. Place over beans.
Bake 1 hour 30 min. or until meat is done (160ºF). Remove to platter; let stand 10 min. before slicing. Stir parsley into beans. Discard chiles. Serve beans with meat.

Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g

MY MOM'S PORK ROAST WITH BEANS

My Mom's Pork Roast with Beans image

My mom used to make this often. It is one of my family's favorites. Even kids will love the beans. We don't make pork roast any other way anymore.

Provided by Petrice Balkan @PetieB

Categories Pork

Number Of Ingredients 7

Ingredients

4 pound(s) pork loin roast
2 can(s) bush's great northern beans (16oz)
1/4 cup(s) brown sugar
2 sprig(s) whole bay leaf
3 tablespoon(s) white vinegar
1 large onion chopped
- salt and pepper to taste

Steps:

Brown roast over medium heat searing all sides. In separate bowl mix the beans, onions, brown sugar, bay leaf and vinegar. Pour over roast. Salt and pepper to taste. Cover and bake at 350 degrees for 3 hours. Serve with fresh mashed potatoes.

ROASTED PORK LOIN WITH BLACK-BEAN AND SWEET-POTATO SALAD

Roasted Pork Loin with Black-Bean and Sweet-Potato Salad image

Tender roast pork is front and center in this Tex-Mex meal. You'll have enough meat for tomorrow's casual dinner, too: a Pork Club Sandwich that stacks up nicely.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

3 pounds center-cut boneless pork loin
4 tablespoons vegetable oil, plus 1 teaspoon, divided
2 teaspoons ground cumin
Coarse salt and ground pepper
2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
1/4 teaspoon red-pepper flakes, (optional)
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
1 can (14 1/2 ounces) black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro (optional)

Steps:

Preheat oven to 450, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet. Rub with 1 teaspoon oil; season with cumin, salt, and pepper. Roast on upper rack until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 35 to 40 minutes. Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate.)
About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and, if using, cilantro; mix gently to combine. Thinly slice pork, and serve with salad and lime wedges.

PORK AND PINTO BEANS

Pork and Pinto Beans image

"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 pound dried pinto beans
1 boneless pork loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chiles
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
Tortilla chips or tortillas
Optional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Steps:

Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.

Nutrition Facts : Calories 366 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 37g protein.

DAD'S BASIC MOIST PORK ROAST

Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
Preheat an oven to 475 degrees F (245 degrees C).
Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

TENDER PORK STEW WITH BEANS

Tender Pork Stew with Beans image

Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!

Provided by Sara Myers Gross

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h10m

Yield 8

Number Of Ingredients 16

Ingredients

2 ½ (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
2 onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, rinsed and drained
1 ½ cups beef broth
1 (4 ounce) can diced green chile peppers
2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 (9 ounce) bag frozen shelled edamame
1 (8 ounce) bag frozen corn
1 (8 ounce) bag frozen sliced carrots

Steps:

Season pork tenderloin with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g

PORK ROAST WITH BLACK BEAN SAUCE

Pork Roast with Black Bean Sauce image

Categories Bean Citrus Marinate Roast Sauté Pork Tenderloin Plantain Bon Appétit

Yield Serves 8

Number Of Ingredients 21

Ingredients

Pork
1/2 cup orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon grated orange peel
1 tablespoon minced garlic
2 bay leaves
4 12-ounce pork tenderloins
Bean sauce
2 tablespoons olive oil
1 cup chopped red bell pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 15- to 16-ounce can black beans, rinsed, drained
1 cup canned low-salt chicken broth
1 tablespoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)
2 large ripe plantains (Plantains are a starchy variety of banana available at Latin American markets and some supermarkets. When ripe, the skin turns dark and the fruit becomes soft.)
3 tablespoons chopped fresh cilantro

Steps:

For pork:
Combine first 8 ingredients in 13x9x2-inch baking dish. Add pork loins, turning to coat. Cover and refrigerate overnight, turning occasionally.
For bean sauce:
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add pepper, onion and garlic; sauté until onion is tender and golden, about 7 minutes. Add beans and broth. Simmer until slightly thickened, stirring often, about 8 minutes. Stir in Worcestershire sauce and hot pepper sauce. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Preheat oven to 400°F. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown on all sides, about 10 minutes per batch. Transfer to heavy large baking sheet with rim.
Roast pork 10 minutes. Arrange plantain slices around pork on baking sheet. Bake until thermometer inserted into thickest part of pork registers 160°F and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
Arrange plantains in center of platter. Cut pork into 1-inch-thick slices. Arrange pork around plantains. Rewarm sauce. Stir in cilantro. Spoon sauce around edge of platter and serve.