Mustard and Maple Pork Roast

By ryanmmurano

Mustard and Maple Pork Roast
  • 1 2 - 2 1/2 - pound boneless pork loin roast (single loin)

  • 2 tablespoons Dijon-style mustard

  • 1 tablespoon maple-flavored syrup

  • 2 teaspoons dried sage, crushed

  • 1 teaspoon finely shredded orange peel

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 20 -24 tiny new potatoes (about 1 3/4 pounds)

  • 16 ounces packaged, peeled baby carrots

  • 1 tablespoon olive oil

  • 1/4 teaspoon salt

  1. Preheat oven to 325 degrees F. Trim fat from meat. In a small bowl, stir together mustard, syrup, sage, orange peel, 1/4 teaspoon salt, and the pepper. Spoon mixture onto meat. Place roast, fat-side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, for 45 minutes.

  2. Meanwhile, peel a strip of skin from the center of each potato. In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 5 minutes. Add carrots; cook for 5 minutes more. Drain.

  3. Toss together potatoes, carrots, olive oil, and 1/4 teaspoon salt. Place in roasting pan around pork roast. Roast, uncovered, for 45 minutes to 1 hour more or until meat thermometer registers 155 degrees F. Remove roast from oven; cover with foil. Let stand for 15 minutes before carving. (The meats temperature will rise 5 degrees F during standing.)

Nutritional Facts

Calories - 281
Carbohydrates - 29g
Saturated Fat - 3g
Protein - 19g
Sodium - 309mg
Dietary Fiber - 3g

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