[X]

Home > Recipes > Crumb-Crusted Pork Roast with Root Vegetables

Crumb-Crusted Pork Roast with Root Vegetables Recipe

Crumb-Crusted Pork Roast with Root Vegetables Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

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

[X]

Rate Crumb-Crusted Pork Roast with Root Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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 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.
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.

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.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Crumb-Crusted Pork Roast with Root Vegetables

Crumb-Crusted Pork Roast with Root Vegetables

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

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.