I recently acquired this recipe from a friend of mine. These are not vegetables I usually eat, but once I tried it, I truly enjoyed the taste of the dish. Talk about something completely simple and so delicious you will make it a regular Sunday night supper.
Harvest Time Pork Roast
1 (3 to 3 ½ lbs) boneless center-cut pork loin roast
½ cup orange marmalade
3 tablespoons orange juice
1 tsp fennel seeds, crushed
1 tsp dried thyme
1 tsp dried sage
2 medium red potatoes, cut into 1 ½ inch pieces
½ lbs brussel sprouts, trimmed
2 large leeks, cut into ½ inch slices
2 carrots, peeled and cut in 2 inch pieces
2 tablespoons olive oil
½ tsp salt
¼ tsp pepper
Heat oven to 375F. Place pork roast in ungreased shallow roasting pan. In small bowl combine, first 5 ingredients. Brush pork with half of marmalade mixture.
In large bowl, combine remaining ingredients. Toss gently to coat. Arrange vegetables around pork.
Bake at 375F for 45 minutes. Brush pork with remaining marmalade mixture, gently stirring vegetables to coat with pan juices. Bake an additional 15 minutes or until vegetables are tender, and pork is no longer pink in center.
Makes 8 servings
