Ingredients:
1 boneless pork loin roast (3 to 31⁄2 lb)
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 dark-orange sweet potatoes, peeled, cut into 11⁄2-inch pieces
1 lb fresh Brussels sprouts, cut in half if large
2 teaspoons olive or vegetable oil
1⁄2 teaspoon salt
1⁄4 teaspoon pepper

Method:
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 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.

4 Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender.

5 Remove from oven; cover pork with foil and let stand 10 minutes or until thermometer reads 160°F.

harvest time pork roast recipe