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Crumb-Crusted Pork Roast with Root Vegetables

Name: Crumb-Crusted Pork Roast with Root Vegetables
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 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

5 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 1 hour + standing

Makes

8 servings

Updated: Oct. 16, 2022

Perfect for a cold-weather feast, this hearty pork roast comes with sweet roasted veggies and a savory crumb coating. —Taste of Home Test Kitchen

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

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Ingredients

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

Directions

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.

Nutrition Facts

3 ounces cooked pork with 3/4 cup vegetables: 302 calories, 10g fat (2g saturated fat), 57mg cholesterol, 313mg sodium, 29g carbohydrate (15g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Crumb-Crusted Pork Roast with Root Vegetables

Ingredients

Directions

Nutrition Facts

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