Pork Loin With Maple Root Vegetables
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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
  1. Combine the maple syrup and Dijon mustard in a saucepan.
  2. Cook until heated through, stirring to blend well.
Pork Roast and Vegetables
  1. Preheat oven to 400 degrees.
  2. Season the pork with salt and pepper.
  3. Mix the Dijon mustard and sage. Coat the pork with this mixture.
  4. Place in a roasting pan and brush with the maple Dijon glaze. Roast at 400 degrees for 30 minutes.
  5. 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.
  6. Arrange vegetables around the pork in the roasting pan. Brush the pork and the vegetables with the maple Dijon glaze.
  7. Roast for 30 to 60 minutes or to 140 degrees on a meat thermometer.
  8. Reserve 3 Tbsp of the pan drippings for the sauce.
Cranberry Sauce
  1. 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.
Recipe by Cohen Family Cookbook at https://cohenfamilycookbook.com/2015/02/pork-loin-with-maple-root-vegetables/