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Crumb-Crusted Pork Roast with Root Vegetables

Crumb-Crusted Pork Roast with Root Vegetables
Perfect for fall, this hearty meal combines sweet roasted veggies with a savory crumb coating. —Healthy Cooking Test Kitchen
8 ServingsPrep: 25 min. Bake: 1-1/2 hours + standing

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 cubed
  • 1 large rutabaga, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 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.
© Taste of Home 2013

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Crumb-Crusted Pork Roast with Root Vegetables (continued)

Directions (continued)

  • 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
  • thermometer reads 160°. Transfer to a warm serving platter. Let
  • stand for 10-15 minutes before slicing. Yield: 8 servings.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013