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Crumb-Crusted Pork Roast with Root Vegetables Recipe

  • 8servings
  • 85minutes
  • 302calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless pork loin roast (2 to 3 pounds)

  2. 4-1/2 teaspoons honey

  3. 1 tablespoon molasses

  4. 1-1/2 teaspoons spicy brown mustard

  5. 2 teaspoons rubbed sage

  6. 1 teaspoon dried thyme

  7. 1 teaspoon dried rosemary, crushed

  8. 1/2 cup soft whole wheat bread crumbs

  9. 2 tablespoons grated Parmesan cheese

  10. 1 large celery root, peeled and cut into 1/2-inch cubes

  11. 1 large rutabaga, peeled and cut into 1/2-inch cubes

  12. 1 large sweet potato, peeled and cut into 1/2-inch cubes

  13. 1 large onion, cut into wedges

  14. 2 tablespoons canola oil

  15. 1/2 teaspoon salt

  16. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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.

  2. 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.

  3. Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing. Yield: 8 servings.

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