Crumb-Crusted Pork Roast with Vegetables

(from castro15’s recipe box)

Categories: Diabetic

Ingredients

  • 2 lb boneless pork loin roast
  • 4 tsp honey
  • 1 tbsp molasses
  • 1 1/2 tsp spicy brown mustard
  • 2 tsp rubbed sage
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1/2 cup soft whole wheat bread crumbs
  • 2 tbsp grated Parmesan
  • 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 tbsp canola oil
  • salt and pepper

Directions

  1. 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.

  2. In a large bowl, mix sage, thyme and rosemary. In another small bowl, toss bread crumbs with Parmesan and 2 tsp of the herb mixture; press onto roast.

  3. Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange veggies around roast.

  4. Roast 1-1 1/2 hours or until reaches 145. Remove from pan; let stand 10 minutes before slicing. Serve with veggies.

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