CRUMB-CRUSTED PORK ROAST WITH ROOT VEGETABLES RECIPE

Crumb-Crusted Pork Roast with Root Vegetables Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

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1 boneless pork loin roast (2 to 3 pounds)
4 teaspoons honey
1 tablespoon molasses
1-1/2 teaspoons spicy brown mustard
2 teaspoons rubbed sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 cup soft whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1 large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
1 large celery root, peeled and cubed
1 large onion, cut into wedges
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast.
In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast.
Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast.
Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.
Yield: 8 servings.
Originally published as Crumb-Crusted Pork Roast with Root Vegetables in Healthy Cooking
October/November 2011, p47
Nutritional Facts
ounces cooked pork with 3/4 cup vegetables equals 302 calories, 10 g fat (2 g saturated fat), 57 mg cholesterol, 313 mg sodium, 29 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
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