Crumb-Crusted Pork Roast with Root Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Perfect for fall, this hearty meal combines sweet roasted veggies with a savory crumb coating. âHealthy Cooking Test Kitchen Ingredients:
1 boneless pork loin roast (2 to 3 pounds) |
4 teaspoons honey |
1 tablespoon molasses |
1-1/2 teaspoons spicy brown mustard |
2 teaspoons rubbed sage |
1 teaspoon dried thyme |
1 teaspoon dried rosemary, crushed |
1/2 cup soft whole wheat bread crumbs |
2 tablespoons grated parmesan cheese |
1 large rutabaga, peeled and cubed |
1 large sweet potato, peeled and cubed |
1 large celery root, peeled and cubed |
1 large onion, cut into wedges |
2 tablespoons canola oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast.
2. In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast.
3. Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast.
4. Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables. Yield: 8 servings.
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