Harvest-Time Pork Roast
Ingrediënten
- 1 boneless pork loin roast 3 to 3½ lb
- ½ 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 1½-inch pieces
- 1 lb fresh Brussels sprouts cut in half if large
- 2 teaspoons olive or vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructies
- 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.
- 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.
- Roast uncovered 1 hour.
- Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices.
- Roast about 15 minutes longer or until thermometer reads 145°F and vegetables are tender.
- Remove from oven; cover pork with foil and let stand at least Minutes before serving.
Notes / Tips / Wine Advice:
Time-saver:
It’s easy to prepare the veggies up to a day ahead of time. Then seal them in food-storage plastic bags and refrigerate until it’s time to cook.
It’s easy to prepare the veggies up to a day ahead of time. Then seal them in food-storage plastic bags and refrigerate until it’s time to cook.
Nutritional Information
Calories: 530 kcal
