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

Related recipes