Maple Garlic Pork Roast with Carrots and Potatoes

INGREDIENTS:

1.475kg (3¼lb) pork loin, trimmed of excess fat

4 garlic cloves, minced

1/4 cup pure maple sugar

2 tbsp Dijon mustard

2 tbsp fresh chopped rosemary

1 tbsp fresh chopped thyme

1 tsp Himalayan salt

1 tsp black pepper

Vegetables:

4 carrots, peeled and cut in to thick slices

908g (2lbs) baby new potatoes, cut in half

2 tbsp avocado oil

2 tbsp pure maple sugar

1 tbsp fresh chopped rosemary

1 tbsp fresh chopped thyme

1/2 tsp Himalayan salt

1/2 tsp black pepper

1/2 tsp chili pepper flakes

INSTRUCTIONS:

Preheat your oven to 375°F.

Mix garlic, Dijon mustard, maple sugar, rosemary, thyme, salt and pepper in a small mixing bowl. Place the roast in a broiler pan and spread this mixture all over its top; set aside.

Place the vegetables in a large mixing bowl. Then, in that same small mixing bowl you just used for the mustard and maple sugar mixture, put the avocado oil, maple sugar, rosemary, thyme, salt, pepper and chili flakes and mix until well combined. Pour that over the carrots and potatoes and mix with your hands until the vegetables are evenly coated.

Place the vegetables in the pan around the pork roast, cover lightly with foil and bake in the oven for 30 minutes; remove the foil (hold on to it, you’ll be using it later) and bake for an additional 25 to 30 minutes, or until the roast is nice and golden and the veggies are fork tender.

Sprinkle an additional tablespoon or two of maple sugar over the roast and veggies, switch the oven to broil and leave it on for about 5 minutes or until a nice crust forms over your pork roast.

Remove the pan from the oven, lightly tent your roast and veggies with the foil you saved earlier and let the rest for 5 to 10 minutes, then carve the meat and serve.

Source: The Healthy Foodie

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