Want an easy
way to serve a holiday dinner? Roast pork with all the trimmings. Serve with a nice salad and rolls, and
dinner’s on, with a lot less fuss and hurry than preparing a turkey. The maple
glaze thickens on standing, and makes a nice sauce for the meat.
Of course,
we live in “pork country”; and it’s also reasonably priced here. If you don’t want your potatoes sweet, just
roast the carrots with the pork and prepare your potatoes or starchy side dish
by another method.
My 2 ½ pound
roast weighed 2 pounds when done; it took right at an hour. I love, love, love my meat thermometer, I can
preset the temperature, and it beeps when it’s done; and also shows me the
actual temperature without opening the oven.
No more dry, overdone meat for me!
2 1/2
Pounds boneless pork loin roast
2/3
cup maple syrup -- (I used 1/2
cup)
3
tablespoons Dijon-style mustard
2
tablespoons cider vinegar
2
tablespoons soy sauce
Salt and pepper -- to taste
1
Pound Carrots -- pared and
quartered
6
Medium Potatoes -- washed and
halved
Stir
together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread
evenly over pork roast and place in shallow pan, surrounded by carrots and
potatoes. Roast pork in a 350ºF. oven until internal temperature, measured with
a meat thermometer, reaches 135ºF, about 45 minutes to 1 1/4 hours (about 20
minutes per pound). Remove roast from oven and let rest, covered with a piece of foil, 10 minutes before
slicing to serve, temperature will continue to rise to 145°. If necessary, let
vegetables continue roasting while meat rests.
Serves 6
with leftovers
"National Pork Producers Council"
Per Serving:
429 Calories; 7g Fat (14.5% calories from fat); 44g Protein; 54g Carbohydrate;
4g Dietary Fiber; 93mg Cholesterol; 555mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean
Meat; 1 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
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