About the Chef
Serving Size: 4 1/2 ounces pork, 2 tablespoons glaze, 1/2 cup roasted vegetables. Approximate nutritional values per serving: 333 Calories, 12g Fat, 6g Saturated Fat, 111mg Cholesterol, 201mg Sodium, 21gCarbohydrates, 2g Fiber, 16g Sugars, 4g Added Sugars, 34g Protein
Directions
1
Preheat oven to 400°. In small bowl, whisk mustard and rosemary.
2
In large bowl, toss celery, onions and 4 tablespoons melted butter; place vegetables in bottom of roasting pan. Place pork on top of vegetables; brush with mustard mixture. Roast pork 15 minutes. Reduce oven temperature to 350°; roast pork 1 hour or until internal temperature reaches 135°. Transfer pork to cutting board and loosely tent with aluminum foil; let stand 15 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 36 ounces pork and 4 cups vegetables.
3
In medium saucepot, heat apple, cider, juice and honey to a boil over high heat; reduce heat to medium and simmer 10 minutes oruntil reduced by half. Stir in remaining 1 tablespoon butter until melted. Makes about 1 cup.
4
Thinly slice pork crosswise; serve with glaze and vegetables garnished with pomegranate arils and rosemary sprigs, if desired.
