Not big on turkey? Perfect for fall, this hearty meal-in-one pork dish combines sweetly roasted veggies with a savory crumb coating.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • BAKE: 1 HOUR + STANDING • MAKES: 8 SERVINGS
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
1. Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix the honey, molasses and mustard; brush over roast.
2. 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.
3. Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast.
4. Roast for 1 to 1 1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.