Categories: Pork

Ingredients

• 1 2- to 2-1/2- pound boneless pork loin roast (single loin)
• 2 tablespoons Dijon-style mustard
• 1 tablespoon maple-flavored syrup
• 2 teaspoons dried sage, crushed
• 1 teaspoon finely shredded orange peel
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 20 to 24 tiny new potatoes
• 16 ounces packaged, peeled baby carrots
• 1 tablespoon olive oil

Directions

1. Preheat oven to 325 degree F. Trim fat. combine mustard, syrup, sage, peel, 1/4 teaspoon of the salt, and pepper; spoon onto meat.

2. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into center. Roast, uncovered, for 45 minutes.

3. Meanwhile, peel a strip of skin from potatoes. Cook potatoes in boiling water for 5 minutes. Add carrots; cook for 5 minutes.

4. Drain vegetables; toss with oil and 1/4 teaspoon salt. Place in pan around meat. Roast, uncovered, for 45 minutes to 1 hour or until thermometer registers 155 degree F.

5. Remove from oven; cover with foil. Let stand for 15 minutes. (The temperature of the meat will rise 5 degree F.) Makes 8 servings.

Email to a friend | Print this recipe | Back