Ingredients
1
(2 to 2 1/2-lb.) rolled boneless pork loin roast
1
teaspoon seasoned salt
1/2
teaspoon garlic-pepper blend
1/3
cup apple jelly
1
tablespoon Dijon mustard
1/2
teaspoon dried rosemary leaves, crushed
1 1/2
lb. dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
1
tablespoon olive oil
Preparation
Heat oven to 375°F. Place pork roast in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle roast with 1/2 teaspoon of the seasoned salt and 1/4 teaspoon of the garlic-pepper blend. In small bowl, combine apple jelly, mustard and rosemary; mix well. Brush half of mixture over roast.
In medium bowl, combine sweet potatoes, oil, remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon garlic-pepper blend; toss to coat. Arrange sweet potatoes around roast in baking dish.
Bake at 375°F. for 45 minutes. Brush roast with remaining half of apple jelly mixture; turn vegetables. Bake an additional 30 minutes or until meat thermometer registers 160°F. and sweet potatoes are tender. Let stand 5 minutes before cutting roast into slices. Serve roast with vegetables and pan juices.
