Apple-Glazed Pork Roast with Sweet Potatoes

Looking for a hearty dinner idea? Then check out this apple-glazed pork and sweet potatoes recipe.

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Servings 6

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ingredients 8
Prep Time 20 min
Total Time 1 hr 35 min

Ingredients

1: (2 to 2 1/2-lb.) rolled boneless pork loin roast

1: teaspoon seasoned salt

1/2: teaspoon garlic-pepper blend

1/3: cup apple jelly

1: tablespoon Dijon mustard

1/2: teaspoon dried rosemary leaves, crushed

1 1/2: lb. dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces

1: tablespoon olive oil

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Directions

1 Heat oven to 375°F. Place pork roast in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle roast with 1/2 teaspoon of the seasoned salt and 1/4 teaspoon of the garlic-pepper blend. In small bowl, combine apple jelly, mustard and rosemary; mix well. Brush half of mixture over roast.
2 In medium bowl, combine sweet potatoes, oil, remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon garlic-pepper blend; toss to coat. Arrange sweet potatoes around roast in baking dish.
3 Bake at 375°F. for 45 minutes. Brush roast with remaining half of apple jelly mixture; turn vegetables. Bake an additional 30 minutes or until meat thermometer registers 160°F. and sweet potatoes are tender. Let stand 5 minutes before cutting roast into slices. Serve roast with vegetables and pan juices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 155),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 5g, 5% ),
Cholesterol: 120mg; 120%;
Sodium: 380mg; 380%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 18g 18% ),
Protein: 43g; 43%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 16%;
Calcium: 2%;
Iron: 10%;

Exchanges:

2 Starch; 2 Other Carbohydrate; 5 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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christineanne

report Posted Oct. 9, 2010 2:18 PM

This is a delicious meal, however, I did make a couple of changes. I didn't have any regular apple jelly and so substituted Mint Apple jelly. The slight taste of mint was a nice bonus. The recipe doesn't call for any liquids in the roasting pan, but my pork loin was very lean (as most of them are) and there wasn't enough drippings to keep the sweet potatoes from sticking. So I added about a cup of water. The sweet potatoes done this way are really tasty with that slight carmelized touch and whether I use apple jelly again may be debatable, I'll certainly do the sweet potatoes this way again.