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Harvest Time Pork Roast

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  • 15 min prep time
  • 1 hr 45 min total time
  • 11 ingredients
  • 6 servings
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With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
310mg
13%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
19%
Sugars
21g
Protein
54g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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