Going around the table, each person names a "rose" (high point), "thorn" (low point) and "bud" (thing to look forward to) from the day.
If you could only eat one food for the rest of your life, what would you choose?
This Brown Sugar Dijon Pork Roast, created and shared by Laura Fuentes, is a fantastic sheet-pan meal. While it takes a little time to cook, it’s hands-off, so you can let dinner roast while you’re helping with homework or catching up on last-minute work items. Or you can make this dish for a weekend family meal, and let any leftovers do double duty on a busy weeknight!
3-pound pork loin roast
1 tablespoon Italian seasoning, divided
3 tablespoons Dijon mustard
⅓ cup + 1 tablespoon brown sugar, packed
1 ½ tablespoons olive oil
1 pound carrots, greens trimmed (or removed)
2 medium sweet potatoes, peeled and sliced into wedges
3 Granny Smith apples, cut into thick wedges
Preheat oven to 375F and grease a baking sheet or 13×9-inch roasting pan.
Season pork generously with salt and pepper (to taste) and 2 teaspoons of Italian seasoning. Place it fat side up in the center of the pan. Spread Dijon mustard over the top and sprinkle ⅓ cup of the brown sugar over the Dijon mustard to create a crust.
In a large bowl, place olive oil, ½ teaspoon salt, and remaining 1 teaspoon Italian seasoning, and mix to combine. Place carrots and sweet potatoes into the bowl and toss around to coat. Distribute sweet potatoes and carrots around the pork loin and transfer pan into the oven.
After 30 minutes of roasting, remove the tray from the oven and add the apples. Sprinkle remaining tablespoon of brown sugar over the apples and place pan back in the oven for an additional 20 minutes.
After 45-50 minutes of roasting, check the pork’s temperature in the middle of the roast with a digital thermometer to read 145F. Once pork is cooked and vegetables are tender, remove from oven, cover with foil for 5 minutes, and serve.