Ingredients

• 2-3 lb. boneless pork loin roast
• 2/3 cup Grade A Fancy Vermont Maple Syrup
• 3 Tbs. Dijon mustard
• 2 Tbs. soy sauce
• Salt and pepper
• 1/2 lb. carrots, pared and quartered lengthwise
• 4-6 medium red potatoes, scrubbed and halved

Preheat oven to 350 degrees.

Stir together maple syrup, mustard, and soy sauce, and brush over entire roast.  In shallow roasting pan, pour remaining sauce heavily over roast and drizzle over carrots and potatoes.

Roast in oven, basting meat and vegetables with pan juices at 20 minute intervals, until internal temperature of pork via meat thermometer reaches 155-160 degrees, and vegetables are tender (approx. 1 - 1 1/4 hrs).  Remove, slice roast, and serve with vegetables.

Use drippings to make a delicious gravy or serve au jus.

Note: Any cut of pork roast can be used for this recipe, but remember to adjust cooking time for increased weight.