Pork Loin with Root Vegetables

Together in the roast pan, the hearty vegetables and meat combine in the oven for maximum flavor and convenience.

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3.5 by 3 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Roast: 2 hrs 325°F
  • Stand: 10 mins

Pork Loin with Root Vegetables

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3.5 by 3 people

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Directions

  1. 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 roast. Roast, uncovered, in a 325 degree F oven for 1-1/2 hours or until the vegetables are nearly tender.
  2. 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 until thermometer registers 160 degrees F 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 to 8 servings.
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Nutrition Facts (Pork Loin with Root Vegetables)

  • Per serving:
  • 689 kcal ,
  • 35 g fat
  • (12 g sat. fat ,
  • 120 mg chol. ,
  • 459 mg sodium ,
  • 54 g carb. ,
  • 6 g fiber ,
  • 38 g pro.
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