Harvest Time Pork Roast

With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall! ...MORE + LESS -

3 to 31/2-lb (1.5 to 1.75 kg) boneless pork loin roast

1/2 cup (125 mL) orange marmalade

3 tbsp (45 mL) orange juice

2 tsp (10 mL) fennel seed, crushed

1 tsp (5 mL) dried thyme leaves

1 tsp (5 mL) dried sage leaves, crushed

2 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces

1 lb (500 g) Brussels sprouts, cut in half if large

2 tsp (20 mL) olive or vegetable oil

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

Hide Images

1

Heat oven to 325ºF. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
2

In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
3

Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155ºF and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160ºF.