Pork Roast with Carrots, Sweet Potatoes and Onions

Pork Roast with Carrots, Sweet Potatoes and Onions

INGREDIENTS

4 teaspoons olive oil, divided

1 pork roast (2 1/2 pounds)

Salt, pepper and Italian seasoning

2-3 sweet potatoes, cut into 1/2-inch wedges

Small bunch of carrots, either small or cut same size as sweet potatoes

1 small onion, sliced

DIRECTIONS

Preheat oven to 475 degrees. Grease pan with a couple tbs oil. Place pork in center and season with salt, pepper and Italian seasoning. Arrange vegetables that have been tossed with remaining oil and also seasoned.

Roast until top is golden brown; 40- 50 minutes. I have checked at 30 minutes and every 10 minutes after.

When done I placed it on a cutting board, moving it carefully with two spatulas, sliced it and even more carefully put it right back in the center of the baking dish. Just our family really didn’t need to get out of egg platter.

DELICIOUS! Juicy, tasty & tender.

Kind of a repeat except I just went with carrots, sweet potatoes and onions this time. I also didn’t marinate it this time.

It’s quite a flexible recipe though, like last time we added brussel sprouts and apples. I see apples in many of the recipes. I went with what I had, fresh carrots, nice big sweet potatoes and one small onion.

Seasoned the roast all over, then placed it in roasting pan or you could use a baking sheet, then…

I spread about 3 tablespoons of Dijon mustard all over the top of the roast, then about 1/4 cup of brown sugar…patted it into the mustard. Then after cutting up the sweet potatoes, to be about the same size as the carrots so they would cooked at the same time, I tossed vegetables in a little bit of olive oil seasoned with salt and put them around the roast in the pan. I sprinkle just a tiny bit of brown sugar over all of it and then put it in the oven at 475°. After 30 minutes I sprinkled a little more brown sugar, very little, over everything again and let it finish in the oven. It was all done at the same time after probably a total of 50 minutes and when thermometer in pork reached 160. Again I didn’t make a gravy to go with it because there was enough pan drippings that were very tasty to drizzle over the pork.

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I did NOT use chili paste…but I though about it, for a hot second.

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