Pork Loin with Root Vegetables
Together in the roast pan, the hearty vegetables and meat combine in the oven for maximum flavor and convenience.
Prep Time:
20 mins
Total Time:
2 hrs 30 mins
Servings:
Makes 6 to 8 servings.
Ingredients
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1/4 cup Dijon-style mustard
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1-1/2 teaspoons dried rubbed sage
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1 3-pound pork loin center rib roast, backbone removed
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1 pound (5 medium) parsnips, peeled and cut into 1-1/2-inch chunks (about 3 cups)
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1 pound small red potatoes, quartered
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1 medium Vidalia or other sweet onion, cut into thin wedges
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3 tablespoons margarine or butter, melted
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1/2 cup maple syrup or maple-flavored syrup
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1 pound (6 medium) carrots, peeled and cut into 1-1/2-inch chunks (about 3 cups)
Directions
1.
Combine 2 tablespoons of the mustard and the sage; spread over surface of meat. Combine vegetables and margarine or butter; toss to coat. Place the roast, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of roast. Arrange vegetables around roast. Roast, uncovered, in a 325 degree F oven for 1-1/2 hours or until the vegetables are nearly tender.
2.
Combine remaining mustard and syrup in a saucepan. Bring just to boiling. Drizzle over vegetables; toss to coat. Continue roasting about 30 minutes more or until thermometer registers 160 degrees F and juices run clear. Remove roast from oven. Cover roast with foil; let stand 10 minutes before carving. Just before serving, remove vegetables from pan juices with slotted spoon. Makes 6 to 8 servings.
Nutrition information
Calories 689, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 120 mg, Sodium 459 mg, Carbohydrate 54 g, Fiber 6 g, Protein 38 g. Daily Values: Vitamin A 160%, Vitamin C 34%, Iron 24%.
Percent Daily Values are based on a 2,000 calorie diet
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