• 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.

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