Oktoberfest Roast Pork

• 1 pound dried 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 canola 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

1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Meanwhile, combine the sage, salt if desired, pepper, allspice and cayenne; rub over roast.
2. In a Dutch oven, brown roast in oil on all sides; drain. Drain and rinse beans, discarding liquid; stir parsley into beans. Place beans around roast. Stir in broth.
3. Cover and simmer for 2 hours or until a thermometer reads 150u0b0.
4. Place apples and onions on top of beans; cover and simmer 30 minutes longer or until a thermometer reads 160u0b0. Let stand 10-15 minutes before slicing.

beans, sage, salt, pepper, ground allspice, cayenne pepper, pork sirloin roast, canola oil, parsley, chicken broth, tart apples, red onion

Taken from www.tasteofhome.com/recipes/oktoberfest-roast-pork/ (may not work)