Maple Glazed Pork with Roasted Root Vegetables
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3 lbs. (1.5 kg) boneless pork loin
Pork Loin Centre Chops 4 Pieces ~1KG$12.50 • kg -
1/2 cup (125 mL) maple syrup
Sensations Syrup Maple Pure 100% 375ML$9.11 • Ea -
3 Tbsp. (45 mL) Dijon mustard
French‘s Mustard Dijon Squeeze 325ML$3.11 • Ea -
2 pots Knorr® Homestyle Stock Chicken, divided
Knorr Sidekicks Pasta Chicken 126G$2.11 • Ea -
1 lb. (400 g) sweet potatoes, peeled and cut into bite-size pieces
Potatoes Russet Organic Bag 1EA$5.58 • Ea -
1 lb. (450 g) carrots and/or parsnips, peeled and cut into 1/2-inch (1.5 cm) thick slices
Carrots ~3LB 1EA$2.50 • Ea -
1 medium red onion, cut lengthwise into 10 wedges (leaving root end intact)
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1/4 cup (60 mL) Becel® Buttery Taste margarine*, melted
Becel Margarine Salt-Free 907G$7.49 • Ea -
2 tsp. chopped fresh rosemary
Rosemary 20G$1.86 • Ea
1. Preheat oven to 425° F (220° C). Line large roasting or baking pan with aluminum foil. Season pork, if desired, with salt and pepper and place in prepared pan. In a small bowl, combine syrup, mustard and 1 pot of Knorr® Homestyle Stock Chicken, mashing and stirring to blend; Coat pork with maple mixture.
2. Arrange vegetables in another large roasting or baking pan. Combine Margarine and remaining Knorr® Homestyle Stock Chicken in small microwave-safe bowl and cook at HIGH 20 seconds until mixture can be stirred smooth. Pour over vegetables; add rosemary and toss to coat.
3. Roast pork on center rack, basting every 15 minutes with pan juices, about 50 minutes or until instant read thermometer inserted in pork reads 145°F (63°C). Roast vegetables on lower rack, stirring once, about 45 minutes or until golden and tender.
4. Reserving pan juices, remove pork to the cutting board; loosely tent with foil and let rest 15 minutes before slicing and serving with pan juices and vegetables.
*Becel® Gold in Quebec.