| 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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