Harvest Time Pork Roast
Recipe from Betty Crocker

With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!



by 3  people


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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr 45 mins
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Ingredients
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    3 - 3 1/2  pounds 
    boneless pork loin roast
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    1/2  cup 
    orange marmalade
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    3   tablespoons 
    orange juice
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    2   teaspoons 
    fennel seed, crushed
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    1   teaspoon 
    dried thyme leaves
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    1   teaspoon 
    dried sage leaves, crushed
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    2   
    medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
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    1   pound 
    Brussels sprouts, cut in half if large
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    2   teaspoons 
    olive or vegetable oil
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    pepper

Directions
1.
Heat oven to 325 degrees F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
2.
In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
3.
Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155 degrees F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160 degrees F.
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 530, Fat, total (g) 20, chol. (mg) 145, sat. fat (g) 6, carb. (g) 35, fiber (g) 5, sugar (g) 21, pro. (g) 54, vit. A (IU) 5831, vit. C (mg) 24, sodium (mg) 310, calcium (mg) 61, iron (mg) 3, Vegetables () 1, Starch () 1, Other Carb () 1, Lean Meat () 7, Percent Daily Values are based on a 2,000 calorie diet
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