Ingredients
1 boneless pork loin roast (2 to 3 pounds)4 teaspoons honey1 tablespoon molasses1-1/2 teaspoons spicy brown mustard2 teaspoons rubbed sage1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1/2 cup soft whole wheat bread crumbs2 tablespoons grated Parmesan cheese1 large rutabaga, peeled and cubed1 large sweet potato, peeled and cubed1 large celery root, peeled and cubed1 large onion, cut into wedges2 tablespoons canola oil1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 350°. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, mix honey, molasses and mustard; brush over roast.
In a large bowl, mix sage, thyme and rosemary. In a small bowl, toss bread crumbs with Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast.
Add vegetables, oil, salt and pepper to remaining herb mixture; toss to coat. Arrange vegetables around roast.
Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove from pan; let stand 10 minutes before slicing. Serve with vegetables.
