Maple syrup, orange peel, and mustard add captivating flavor to the glaze for this succulent pork roast. Potatoes and carrots roast in the pan alongside the pork and round out the meal. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Trim fat from meat. Stir together mustard, maple syrup, sage, orange peel, 1/4 teaspoon salt, and the pepper. Spoon mixture onto the meat. Line a roasting pan with foil, if desired. Place the roast, fat-side up, on a rack in the shallow roasting pan. Insert a meat thermometer into center of the roast. Roast, uncovered, for 45 minutes.

  • Meanwhile, peel a strip of skin from the center of each potato. Cook the potatoes in a covered large saucepan in enough boiling salted water to cover for 5 minutes. Add carrots; cook for 5 minutes more. Drain.

  • Toss together the potatoes, the carrots, the olive oil, and the remaining 1/4 teaspoon salt. Place in the roasting pan around the pork roast. Roast, uncovered, for 45 minutes to 1 hour more or until the meat thermometer registers 155 degrees F. Remove the roast from the oven; cover with foil. Let stand for 15 minutes before carving. (The meat's temperature will rise 5 degrees F during standing.)

Nutrition Facts

284 calories; 9.3 g total fat; 2.8 g saturated fat; 62 mg cholesterol; 303 mg sodium. 1066 mg potassium; 21.8 g carbohydrates; 2.8 g fiber; 4 g sugar; 27.7 g protein; 7845 IU vitamin a iu; 25 mg vitamin c; 45 mcg folate; 42 mg calcium; 2 mg iron; 53 mg magnesium;