Harvest Time Pork Roast

With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!

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  • prep time 15 min
  • total time 1 hr 45 min
  • ingredients 11
  • servings 6
 

Ingredients

3- to 3 1/2-lb boneless pork loin roast
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 1 1/2-inch pieces
1
lb Brussels sprouts, cut in half if large
2
teaspoons olive or vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 the 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. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.
  • 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 the 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. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

EXPERT TIPS

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Expert Tips

Prepare the veggies up to a day ahead of time; seal in plastic food-storage bags and refrigerate until ready to cook.

Enjoy leftover roast pork sliced and tucked into a grilled Jack cheese sandwich.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
145mg
145%;
Sodium
310mg
310%;
Total Carbohydrate
35g
35%
(Dietary Fiber
5g
5%
  Sugars
21g
21%
),
Protein
54g
54%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
40%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.