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!


Harvest Time Pork Roast

by 3  people

read comments

add your rating
add a comment
Servings: 6 servings
Prep Time: 15 mins
Total Time: 1 hr 45 mins
Related Categories: Brussels Sprouts, Pork, Pork Loin, Pork Roast, Potatoes
 
savings in
change zip
 
Ingredients
  • 3- to 3 1/2  pounds
    boneless pork loin roast
    see savings
    On Sale
  • 1/2   cup
    orange marmalade
    see savings
    On Sale
  • 3   tablespoons
    orange juice
    see savings
    On Sale
  • 2   teaspoons
    fennel seed, crushed
    see savings
    On Sale
  • 1   teaspoon
    dried thyme leaves
    see savings
    On Sale
  • 1   teaspoon
    dried sage leaves, crushed
    see savings
    On Sale
  • 2   medium
    dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
    see savings
    On Sale
  • 1   pound
    Brussels sprouts, cut in half if large
    see savings
    On Sale
  • 2   teaspoons
    olive or vegetable oil
    see savings
    On Sale
  • 1/2   teaspoon
    salt
    see savings
    On Sale
  • 1/4   teaspoon
    pepper
    see savings
    On Sale
add ingredients to list

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:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 530 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 145mg; Sodium 310mg; Total Carbohydrate 35g (Dietary Fiber 5g, Sugars 21g); Protein 54g. Daily Values: Vitamin A 120%; Vitamin C 40%; Calcium 6%; Iron 15%. Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 7 Lean Meat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Garlic-Roasted Pork
Garlic-Roasted Pork

Though Puerto Ricans tend toward fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. Serve warm with Island Red Beans and rice. Leftover slices make a good sandwich.

 Articles
Barbecue Pork--Bring it On!
...Pork barbecue is messy. Heavy. Sticky. Delicious. It is the most American of foods, so it... in Memphis, TN. There are as many personal variations to barbecued pork as there are those who cook it..., but there are some barbecue basics that we all agree on. For starters, good cuts of pork are key to good barbecue... read more...
Perfect Roast Chicken: Cook Once, Eat Twice
... every time. By cutting out the backbone with a cooking sheers and flattening it in the roasting pan... like to rotate and baste the chicken but only once. After making this simple roast chicken, your have... leftover roast chicken. Just set the ingredients out so that everyone can customize his own taco. Serve... read more...
 Videos
Dinner Party Special (219): Jacques Pepin: More Fast Food My Way
See all Videos
More Great Recipe Ideas from Betty Crocker