| Pork Loin and Maple Root Vegetables
1/4 cup of Dijon mustard
1 1/2 teaspoon of dried rubbed sage
one 3-pound pork loin center rib
1 pound of parsnips peeled and cut in
1 pound of carrots; peeled and chunked
1 pound of small red potatoes;
1 medium Vidalia or other sweet onion
3 tablespoons of margarine or butter; melted
1/2 cup of Maple syrup or maple flavor |
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Combine 2 tablespoons of the mustard and the sage; spread over surface of meat. Combine vegetables and margarine or butter; toss to coat. Place the roast, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of roast. Arrange vegetables around roast. Roast, uncovered, in a 325ºF. oven for 1 1/2 hours or till the vegetables are nearly tender. Combine remaining mustard and syrup in a saucepan. Bring just to boiling. Drizzle over vegetables; toss to coat. Continue roasting about 30 minutes more or till thermometer registers 160ºF. & juices run clear. Remove roast from oven. Cover roast with foil; let stand 10 minutes before carving. Just before serving, remove vegetables from pan juices with slotted spoon. Makes 6-8 servings. Recipe by: Holiday Cooking 1996 Posted to MC-Recipe Digest V1 #994 by L979 on Jan 8, 1998 |
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