Best Harvest Time Pork Roast Recipes

HARVEST TIME PORK ROAST

Harvest Time Pork Roast image

With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 6

Number Of Ingredients 11

Ingredients

3- to 3 1/2-lb boneless pork loin roast
1/2 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
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 530, Carbohydrate 35 g, Cholesterol 145 mg, Fiber 5 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 0 g

HARVEST TIME PORK ROAST

Harvest Time Pork Roast image

With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

3- to 3 1/2-lb boneless pork loin roast
1/2 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
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

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.