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Prep 15min
Total1hr45min
Servings6
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Ingredients
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
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Steps
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.
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Prepare the veggies up to a day ahead of time; seal in plastic food-storage bags and refrigerate until ready to cook.
Enjoy leftover roast pork sliced and tucked into a grilled Jack cheese sandwich.
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