- 1 (2- to 2-1/2- pound) boneless pork loin roast (single loin, trimmed of visible fat)
- 2 tablespoons low-sodium Dijon-style mustard (<150 mg sodium per tablespoon)
- 1 tablespoon pure maple-flavored syrup
- 2 teaspoons dried sage, crushed
- 1 teaspoon finely shredded orange peel
- 1/2 teaspoon potassium chloride salt substitute (or salt-free seasoning herb blend) (optional)
- 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 substitute, 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 substitute. 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.
