Harvest Time Pork Roast

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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