Harvest Time Pork Roast
Total Time: 1 hour / 45 min |
Prep: 15 minutes |
Servings: 6 Servings
Ingredients
- 3 to 3 1/2-lb boneless pork loin roast
- ½ cup orange marmalade
- 3 tablespoons orange juice
- 2 teaspoons fennel seed, crushed
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves, crushed
- 2 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
- 1 lb Brussels sprouts, cut in half if large
- 2 teaspoons olive or vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
- In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
- Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.