Pork Loin with Root Vegetables

Submitted by Karen Neuenswander


Ingredients:
1/4 c. Dijon mustard
1 1/2 t. dried rubbed sage
1 3-pound pork loin center rib roast, backbone removed
1 lb. parsnips, peeled and chopped
1 lb. small red potatoes, quartered
1 medium Vidalia onion (or other sweet onion), cut into thin wedges
3 T. butter, melted
1/2 c. maple syrup
1 lb. carrots, peeled and chopped

Directions:
1. 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 roast. Roast, uncovered, in oven at 325* for 1 1/2 hours or until the vegetables are nearly tender.
2. 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 until thermometer registers 160* and juices run clear. Remove roast from oven. Cover roast with foil; let stand 10 minutes before carving.

You may view the original on Kitchendaily.com.