I’m still working on eating up that pork tenderloin I bought a while ago and stuck in the freezer. So, voilà another pork roast recipe! I have a feeling we’ll be having some great pork sandwiches with these leftovers. 🙂 I found the recipe in my Taste of Home November issue but modified the vegetables since we prefer potatoes and carrots over rutabaga and celery root. It turned about absolutely great! The pork roast is tender and sweet and the vegetables taste great in the herb mixture. We both really liked it, and that’s saying a lot from me since I’m not a huge fan of pork!
This is such a simple meal to make, you just have to have enough time to let it cook.
Crumb-Crusted Pork Roast
(adapted from Taste of Home)
1 boneless pork loin roast (2-3lbs)
4 teaspons honey
1 Tablespoon molasses
2 teaspoons Dijon mustard
1/2 cup bread crumbs
2 Tablespoons Parmesan cheese.
2 teaspoons sage
1 teaspoon dried thyme
2 teaspoons dried crushed rosemary
1 large sweet potato, peeled and cubed
1 large potato, peeled and cubed
2-3 large carrots, peeled and cut into chunks
1 large onion, cut into chunks
2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1. Place roast in a greased shallow roasting pan or baking dish.
2. Mix together honey, molasses and mustard and brush over roast.
3. Mix together bread crumbs and Parmesan cheese. In separate bowl, mix together sage, thyme and rosemary. Add 2 teaspoons of the herb mixture to the bread crumb mixture. Coat top and sides of roast with bread crumb mixture.
3. Add cut vegetables to a large ziploc bag. Pour in olive oil. Add salt and pepper to remaining herb mixture and pour over vegetables in bag. Toss to thoroughly coat. Add vegetables to pan with roast.
4. Cook uncovered for 1 1/2 – 1 3/4 hours at 350° or until thermometer reads 150° and pork is slightly pink.