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ShareMustard-Maple Pork Roast
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 281
- Protein(gm): 19
- Carbohydrate(gm): 29
- Fat, total(gm): 10
- Cholesterol(mg): 51
- Saturated fat(gm): 3
- Dietary Fiber, total(gm): 3
- Sodium(mg): 309
- Vegetables(d.e): 1
- Starch(d.e): 2
- Lean Meat(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 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
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.)
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