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Preheat oven to 325°F. Trim fat from meat. In a small bowl, stir together mustard, syrup, sage, orange peel, 1/4 teaspoon salt, and the pepper. Spoon mixture onto meat. Place roast, fat-side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, for 45 minutes.
Meanwhile, peel a strip of skin from the center of each potato. In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 5 minutes. Add carrots; cook for 5 minutes more. Drain.
Toss together potatoes, carrots, olive oil, and 1/4 teaspoon salt. Place in roasting pan around pork roast. Roast, uncovered, for 45 minutes to 1 hour more or until meat thermometer registers 155°F. Remove roast from oven; cover with foil. Let stand for 15 minutes before carving. (The meats temperature will rise 5°F during standing.)