Perfect for fall, this hearty meal combines sweet roasted veggies with a savory crumb coating. —Healthy Cooking Test Kitchen
- 1 boneless pork loin roast (2 to 3 pounds)
- 4 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 rutabaga, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 large celery root, peeled and cubed
- 1 large onion, cut into wedges
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast.
- In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast.
- Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast.
- Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables. Yield: 8 servings.
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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