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Perfect for fall, this hearty meal combines sweet roasted veggies with a savory crumb coating. —Healthy Cooking Test Kitchen
This recipe is:
Healthy
Diabetic Friendly
Subscriber Exclusive
Nutritional Facts 3 ounces cooked pork with 3/4 cup vegetables equals 302 calories, 10 g fat (2 g saturated fat), 57 mg cholesterol, 313 mg sodium, 29 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Originally published as Crumb-Crusted Pork Roast with Root Vegetables in Healthy Cooking October/November 2011, p47
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 07, 2012 by michelle_prins
I'm a big fan of root vegetables and this recipe turned out fantastic. I even added some beets as well. Company had very positive things to say.
Reviewed on Dec. 05, 2011 by mnccaleb
I switched out the veggies to ones we liked, but this roast was awesome! We loved the sweet flavor and the bread crumbs.
Reviewed on Dec. 01, 2011 by Pinstripes
I personally loved having different veggies to serve, especially seasonal ones. The pork turned out fine, even though I didn't use molasses. Good recipe.
Reviewed on Nov. 08, 2011 by milleram
I agree that the vegetables weren't something I would make again, but the pork was amazing and tender. We'll definitely be making the roast again--just pairing it with veggies and starches that we like better than these.
Reviewed on Oct. 13, 2011 by FitnessLovingMom
The meat was dry, the veggies were gross. This may be personal preference, but I didn't like it and won't be making it again.
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