Pork loin and maple root vegetables
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Dijon mustard |
1½ | teaspoon | Dried rubbed sage |
1 | 3-pound pork loin center rib roast; backbone removed | |
1 | pounds | Parsnips peeled and cut in chunks |
1 | pounds | Carrots; peeled and chunked |
1 | pounds | Small red potatoes; quartered |
1 | medium | Vidalia or other sweet onion; cut in wedges |
3 | tablespoons | Margarine or butter; melted |
½ | cup | Maple syrup or maple flavor syrup |
Directions
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 roas. Roast, uncovered, in a 325 oven for 1½ hours or till the vegetables are nearly tender.
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 till thermometer registers 160 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 6-8 servings.
Recipe by: Holiday Cooking 1996 Posted to MC-Recipe Digest V1 #994 by L979 <L979@...> on Jan 8, 1998
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