| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 1 1/2 | ts | 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 | md | Vidalia or other sweet onion; cut in wedges |
| 3 | tb | Margarine or butter; melted |
| 1/2 | c | Maple syrup or maple flavor syrup |
INSTRUCTIONS
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, 1998
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