Mustard-Maple Pork Roast

By kimvess

Ingredients

• 1 2 - 2 1/2 pound boneless pork loin roast (single loin)
• 2 tablespoons Dijon-style mustard
• 1 tablespoon maple-flavored syrup
• 2 teaspoons dried sage, crushed
• 1 teaspoon finely shredded orange peel
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 20 - 24 tiny new potatoes (about 1 3/4 pounds)
• 16 ounces packaged, peeled baby carrots
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Details

Servings 1
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
Preheat oven to 325 degrees F. Trim fat from meat. In a small bowl, stir together mustard, syrup, sage, orange peel, 1/4 teaspoon salt, and the pepper. Spoon mixture onto meat. Place roast, fat-side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, for 45 minutes.

2.
Meanwhile, peel a strip of skin from the center of each potato. In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 5 minutes. Add carrots; cook for 5 minutes more. Drain.

3.
Toss together potatoes, carrots, olive oil, and 1/4 teaspoon salt. Place in roasting pan around pork roast. Roast, uncovered, for 45 minutes to 1 hour more or until meat thermometer registers 155 degrees F. Remove roast from oven; cover with foil. Let stand for 15 minutes before carving. (The meats temperature will rise 5 degrees F during standing.)