Pork Roast with Veggies and Navy Beans

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 219.9
  • Total Fat: 5.1 g
  • Cholesterol: 49.0 mg
  • Sodium: 69.3 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 9.5 g
  • Protein: 24.8 g

View full nutritional breakdown of Pork Roast with Veggies and Navy Beans calories by ingredient
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25g of protein and less than 300 calories for a nice size serving. 25g of protein and less than 300 calories for a nice size serving.
Number of Servings: 12


    Pork Tenderloin, 743 grams (1.66 lb Pork Top Sirloin Roast, Boneless)
    Navy Beans .25c/38g Dry, 266 gram(s) - 1.5 Cups Dry
    Frozen Peppers and Onions 1c/84g, 84 gram(s)
    Yukon Gold Potatoes, 300 gram(s) (2x3-4")
    Red Potato, 300 grams (2x 2.5-3")
    Dole Sliced Peaches in Fruit Juice - Just the juice - about 1 cup
    Pacific Natural Foods Organic Low Sodium Chicken Broth, 4 cups


In stock pot add 4 cups low sodium broth plus 1 cup fruit juice from canned peaches. Add pork roast. Add 2-3 Tbs each italian seasoning and Mrs Dash steak seasoning. (Or other low/no sodium seasoning). Add 2 bay leafs. Add 1 cup mixed peppers and onions.
Simmer for about 2 hours. Transfer to crock pot and cook on high about 2 hours. Turn to low when meat starts to fall apart. Check internal temperature. It should be 170 degrees F or better. Remove Bay Leafs.
Shred roast with forks or tongs.
Meanwhile, soak 1.5 cups navy beans in water for about 2-4 hours. In stock pot add about 6 cups water. Add beans and cook on low for 1 hour or until soft. Add to crock pot.
Cut Acorn squash in half and place both halfs in bottom steamer basket. In top basket place 1 medium sweet potato, 2 yukon gold and 2 red potatoes. Steam veggies for 1 hour or until soft.
Cube the yukon and red potatoes and add to slow cooker.
Scrape the insides out of the squash and sweet potato. Using electric or hand mixer, blend the two vegetables well.
Now,you can add this to the crock pot to thicken the soup or serve it as a side. It is very tasty and quite filling.

Optional: Remove 1-2 cups of soup and blend in blender. Return to the slow cooker. This thickens the broth.
Tip: If your blender has a center piece in the lid that comes out, remove it and cover the opening with a paper towel so that steam can escape while blending hot soup. Be careful not to burn your fingers.
You could probably just throw all the ingredients into the slow cooker and cook on low all day.

Makes about 12ea 1.5 cup servings (without the sqash added in).

Number of Servings: 12

Recipe submitted by SparkPeople user MISTONTHEMOOR.

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