Pork Loin With Maple Root Vegetables
Author: Nancy Wood Moorman - To Many Cooks: More Memorable Meals
Prep time:
Cook time:
Total time:
Ingredients
Maple Dijon Glaze
- ½ cup maple syrup
- 2 Tbsp Dijon mustard
Pork Roast and Vegetables
- 1 (3-pound) center-cut pork loin roast (patted dry)
- Salt and pepper to taste
- ⅓ cup Dijon mustard
- 1 tsp dried sage
- 5 or 6 red potatoes (cut into quarters or eighths depending on size)
- 1 white onion (diced)
- 2 or 3 red bell peppers (cut into large pieces)
- 2 cups baby carrots
- Mixed baby vegetables
- ⅓ cup olive oil
- Mixture of herbs, such as rosemary, thyme, basil, oregano, sage, and/or garlic
Cranberry Sauce
- 1 16oz can whole cranberry sauce
- ¼ cup lemon juice
Instructions
Maple Dijon Glaze
- Combine the maple syrup and Dijon mustard in a saucepan.
- Cook until heated through, stirring to blend well.
Pork Roast and Vegetables
- Preheat oven to 400 degrees.
- Season the pork with salt and pepper.
- Mix the Dijon mustard and sage. Coat the pork with this mixture.
- Place in a roasting pan and brush with the maple Dijon glaze. Roast at 400 degrees for 30 minutes.
- Combine the potatoes, onions, red bell peppers, carrots and baby vegetables in a bowl. Add the olive oil and herbs; season with salt and pepper and toss to coat well.
- Arrange vegetables around the pork in the roasting pan. Brush the pork and the vegetables with the maple Dijon glaze.
- Roast for 30 to 60 minutes or to 140 degrees on a meat thermometer.
- Reserve 3 Tbsp of the pan drippings for the sauce.
Cranberry Sauce
- Combine the 3 Tbsp reserved pan drippings with the cranberry sauce and lemon juice in a small saucepan. Cook over medium heat until the cranberry sauce melts and the mixture is heated through.
John is an engineer that loves to cook. This website is a collection of his families favorite receipes to make and eat.
