HEINZ® Beans Canada: Holiday Pork Roast

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Holiday Roast Pork Loin

Prep time: 20 minutes
Cooking time: 2 ¼ to 2 ½ hours

Nutritional Information

Per serving: 404 Calories, 32.3 g protein, 9.0 g fat, 48.7 g carbohydrate, 6.5 g fibre, 732 mg sodium. Excellent source of vitamin A (66% DV), vitamin C (50% DV), niacin (50% DV) and zinc (27% DV).


1	centre-cut pork loin roast, about 5 to 6 lbs (2.4 to 3 kg)
1 tsp (5 mL)	freshly ground black pepper
3 lb (1.5 kg)	peeled and chopped root vegetables such as parsnips, rutabaga and carrots
¼ cup (50 mL)	maple syrup
2 tbsp (30 mL)	each HEINZ^® Tomato Ketchup and HEINZ^® Mustard
1 tbsp (15 mL)	HEINZ^® Cider Vinegar
1 tbsp (15 mL)	each chopped fresh rosemary and minced fresh ginger
2 cans (14 oz/398 mL each)	HEINZ^® Maple Style Beans
1	red pepper, coarsely chopped

Preheat oven to 375°F (190°C). Trim the visible fat from the roast and re-tie with kitchen twine. Set the roast in the bottom of a large, greased roasting pan. Sprinkle with pepper. Scatter the vegetables around the roast. Cover with foil and roast fro 1 hour.

Stir the maple syrup with the ketchup, mustard, vinegar, rosemary and ginger. Uncover the roast. Brush some of the glaze over the roast. Roast, uncovered, for 1 hour, basting occasionally with glaze. Spoon the beans over the vegetables in the pan. Add the red pepper. Roast, uncovered, basting with any remaining glaze, for an additional 20 to 30 minutes, or until roast reads 160°F (70°C) on an instant read thermometer and vegetables are tender.

Transfer the roast to a cutting board. Arrange the beans and vegetables on a serving platter. Slice the roast and arrange on the platter with the beans.

Makes 10 to 12 servings.

1.	For a speedier preparation, use baby carrots and pre-cut chunks of turnip and parsnips available in the produce section of the market.
2.	For a savoury variation, use 1 tbsp (15 mL) chopped fresh thyme or sage instead of rosemary.
3.	For a roast ham variation, substitute a 6 lb (3 kg) spiral sliced ham for the pork loin.