CRUMB-CRUSTED PORK ROAST WITH ROOT VEGETABLES

Crumb-Crusted Pork Roast with Root Vegetables image

Perfect for a cold-weather feast, this hearty pork roast comes with sweet roasted veggies and a savory crumb coating. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

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.

Nutrition Facts : Calories 302 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges