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Ingredients

• 1/4 cup  Dijon-style mustard
• 1-1/2 teaspoons  dried rubbed sage
• 1 3-pound  pork loin center rib roast, backbone removed
• 1 pound  (5 medium) parsnips, peeled and cut into 1-1/2-inch chunks (about 3 cups)
• 1 pound  small red potatoes, quartered
• 1   medium Vidalia or other sweet onion, cut into thin wedges
• 3 tablespoons  margarine or butter, melted
• 1/2 cup  maple syrup or maple-flavored syrup
• 1 pound  (6 medium) carrots, peeled and cut into 1-1/2-inch chunks (about 3 cups)

Description

Together In The Roast Pan, The Hearty Vegetables And Meat Combine In The Oven For Maximum Flavor And Convenience.

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