Directions:

Preheat oven to 375 F (190 C).

Trim the visible fat from the roast and re-tie with kitchen twine.

Set the roast in the bottom of a large, greased roasting pan.

Sprinkle with pepper.

Scatter the vegetables around the roast.

Cover with foil and roast for 1 hour.

Stir the maple syrup with the ketchup, mustard, vinegar, rosemary and ginger.

Uncover the roast.

Brush some of the glaze over the roast.

Roast, uncovered, for 1 hour, basting occasionally with glaze.

Spoon the beans over the vegetables in the pan.

Add the red pepper.

Roast, uncovered, basting with any remaining glaze, for an additional 20 to 30 minutes, or until roast reads 160 F (70 C) on an instant read thermometer and vegetables are tender.

Transfer the roast to a cutting board.

Arrange the beans and vegetables on a serving platter.

Slice the roast and arrange on the platter with the beans.

For a roast ham variation, substitute a 6 lb (3 kg) spiral sliced ham for the pork loin.

This recipe is provided by Heinz Beans, a participant in the Health Check program. For more recipes, visit www.heartandstroke.ca.