Harvest Time Pork Roast With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall! Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 1 REVIEWS Taste: 10 Easy to Prepare: 8 Kid Appeal: 8 Overall: 10

Ingredients

Prep Time: 15 Min
Start to Finish: 1 Hr 45 Min
Serves: 6

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 Green Giant® Fresh sweet potatoes, peeled, cut into 1 1/2-inch pieces
1 lb Green Giant® Fresh Brussels sprouts, cut in half if large
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation Directions

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.