Pork Loin and Maple Root Vegetables

6 Servings
Pork
Uncategorized
Pork Butter Mustard Carrot Pork Loin Potato

1/4 c on mustard
1 1/2 ts Dried rubbed e
1 3-pound k loin center rib
1 lb Parsnips peeled and cut in
1 lb rots; peeled and chunked
1 lb Small red atoes;
1 md Viia or other sweet
3 tb garine or butter; melted
1/2 c le syrup or maple flavor

Combine 2 tablespoons of the mustard and the sage; spread over surface of meat. Combine vegetables and margarine or butter; toss to coat. Place the roast, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of roast. Arrange vegetables around roas. Roast, uncovered, in a 325 oven for 1 1/2 hours or till the vegetables are nearly tender. Combine remaining mustard and syrup in a saucepan. Bring just to boiling. Drizzle over vegetables; toss to coat. Continue roasting about 30 minutes more or till thermometer registers 160 and juices run clear. Remove roast from oven. Cover roast with foil; let stand 10 minutes before carving. Just before serving, remove vegetables from pan juices with slotted spoon. Makes 6-8 servings. Recipe by: Holiday Cooking 1996 Posted to MC-Recipe Digest V1 #994 by L979 and lt;L979 and at;aol.com and gt; on Jan 8, 1998


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