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CATEGORY CUISINE TAG YIELD
Meats Pork 6 Servings

INGREDIENTS

1/4 c Dijon mustard
1 1/2 t Dried rubbed sage
1 3-pound pork loin center rib
roast backbone removed
1 lb Parsnips peeled and cut in
chunks
1 lb Carrots, peeled and chunked
1 lb Small red potatoes
quartered
1 Vidalia or other sweet
onion cut in wedges
3 T Margarine or butter, melted
1/2 c Maple syrup or maple flavor
syrup

INSTRUCTIONS

1998    
Combine 2 tablespoons of the mustard and the sage; spread over  surface
of meat. Combine vegetables and margarine or butter; toss to  coat.
Place the roast, rib side down, in a shallow roasting pan.  Insert a
meat thermometer into center of roast. Arrange vegetables  around roas.
Roast, uncovered, in a 325 oven for 1 1/2 hours or till  the vegetables
are nearly tender.  Combine remaining mustard and syrup in a saucepan.
Bring just to  boiling. Drizzle over vegetables; toss to coat. Continue
roasting  about 30 minutes more or till thermometer registers 160 and
juices  run clear. Remove roast from oven. Cover roast with foil; let
stand  10 minutes before carving. Just before serving, remove
vegetables  from pan juices with slotted spoon. Makes 6-8 servings.
Recipe by: Holiday Cooking 1996  Posted to MC-Recipe Digest V1 #994 by
L979 <L979@aol.com> on Jan 8,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 251
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 20.9mg
Sodium: 361mg
Potassium: 628.1mg
Carbohydrates: 32.5g
Fiber: 8.2g
Sugar: 8.1g
Protein: 10.1g


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