The harvest time pork roast recipe prep time: 15 minutes start to finish: 1 hour 45 minutes 6 servings
Ingredients:
1 boneless pork loin roast (3 to 31⁄2 lb)
1⁄2 cup orange marmalade
3 tablespoons orange juice
2 teaspoons fennel seed, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves, crushed
2 medium dark-orange sweet potatoes, peeled, cut into 11⁄2-inch pieces
1 lb fresh Brussels sprouts, cut in half if large
2 teaspoons olive or vegetable oil
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
Method:
1 Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of marmalade mixture over pork.
2 In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
3 Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices.
4 Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender.
5 Remove from oven; cover pork with foil and let stand 10 minutes or until thermometer reads 160°F.
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| harvest time pork roast recipe |
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