Crumb-Crusted Pork Roast with Root Vegetables Recipe

Crumb-Crusted Pork Roast with Root Vegetables RecipePhoto by: Taste of Home Crumb-Crusted Pork Roast with Root Vegetables Recipe Rating 4

Perfect for fall, this hearty meal combines sweet roasted veggies with a savory crumb coating. —Healthy Cooking Test Kitchen

This recipe is:

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Diabetic Friendly

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Crumb-Crusted Pork Roast with Root Vegetables Recipe
  • Prep: 25 min. Bake: 1-1/2 hours + standing
  • Yield: 8 Servings
25 90 115

Ingredients

  • 1 boneless pork loin roast (2 to 3 pounds)
  • 4-1/2 teaspoons honey
  • 1 tablespoon molasses
  • 1-1/2 teaspoons spicy brown mustard
  • 2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 cup soft whole wheat bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large celery root, peeled and cut into 1/2-inch cubes
  • 1 large rutabaga, peeled and cut into 1/2-inch cubes
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 large onion, cut into wedges
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, combine the honey, molasses and mustard; brush over roast. In another small bowl, combine the sage, thyme and rosemary; set aside. Combine the bread crumbs, Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast.
  • In a resealable plastic bag, combine the celery root, rutabaga, sweet potato, onion, oil, salt, pepper and remaining herb mixture; toss to coat. Arrange vegetables around roast.
  • Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing. Yield: 8 servings.

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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Reviews for Crumb-Crusted Pork Roast with Root Vegetables (5)

Crumb-Crusted Pork Roast with Root Vegetables Recipe

Crumb-Crusted Pork Roast with Root Vegetables

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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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