Categories: Diabetic

Ingredients

• 2 lb boneless pork loin roast
• 4 tsp honey
• 1 tbsp molasses
• 1 1/2 tsp spicy brown mustard
• 2 tsp rubbed sage
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1/2 cup soft whole wheat bread crumbs
• 2 tbsp grated Parmesan
• 1 large rutabaga, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 large celery root, peeled and cubed
• 1 large onion, cut into wedges
• 2 tbsp canola oil
• salt and pepper

Directions

1. Preheat oven to 350. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast.

2. In a large bowl, mix sage, thyme and rosemary. In another small bowl, toss bread crumbs with Parmesan and 2 tsp of the herb mixture; press onto roast.

3. Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange veggies around roast.

4. Roast 1-1 1/2 hours or until reaches 145. Remove from pan; let stand 10 minutes before slicing. Serve with veggies.

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