Source: National Pork Board

A lean center loin pork roast in a succulent maple syrup and dijon mustard glaze and roasted with red potatoes and carrots.

Servings

2 lb lean center loin pork chop/roast (up to 3 lbs)
0.67 sugar-free maple syrup
3 tbsp dijon mustard
2 tbsp cider vinegar
2 tbsp low sodium soy sauce
1 pinch salt and pepper
1 lb medium carrots , pared and quartered lengthwise (or another vegetable of your choice)
4 medium potatoes , scrubbed and halved (red)

1 Preheat oven to 350 degrees F. Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes.
2 Roast in the oven until the internal temperature of pork, measured with a meat thermometer, reaches 155-160 degrees F and vegetables are tender, about 45 minutes to 1 1/4 hours. Remove from oven; slice roast and serve with vegetables.