Harvest Time Pork Roast

 

3- to 3 1/2-lb boneless pork loin roast

1/2

cup orange marmalade

3

tablespoons orange juice

2

teaspoons fennel seed, crushed

1

teaspoon dried thyme leaves

1

teaspoon dried sage leaves, crushed

2

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

1

lb Brussels sprouts, cut in half if large

2

teaspoons olive or vegetable oil

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 Heat oven to 325°F. 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 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.