In this easy one-pan dinner, boneless pork loin roast is cooked over a bed of carrots and parsnips for an all-in-one dish that makes an impressive centerpiece for a holiday meal or Sunday dinner. Choose free-range heritage pork if you can—its flavor really shines with no more seasoning than a bit of thyme and a little sea salt. If you’d like, dress up the meal with a traditional Irish apple condiment—Ploughmans chutney or Bramley applesauce, which you can find in specialty stores and online.
1½ pounds carrots, cut into 1-inch pieces
1½ pounds parsnips, peeled and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 pounds boneless pork loin roast, preferably free-range heritage pork
1 teaspoon honey
1 cup dry hard cider
Ploughmans chutney or Bramley applesauce for serving
Preheat oven to 400°F.
Toss carrots and parsnips in a large bowl with 2 tablespoons oil, 1 teaspoon thyme and ¼ teaspoon each salt and pepper. Spread evenly in a roasting pan. Rub pork with the remaining 1 tablespoon oil and season with the remaining 1 teaspoon thyme and ½ teaspoon each salt and pepper. Place the pork, fat-side up, on top of the vegetables.
Roast, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 50 to 65 minutes.
Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes. Transfer the vegetables to a large bowl and stir in honey.
Place the roasting pan over two burners on high heat. Add cider and cook, scraping up any browned bits, until reduced by half, 3 to 5 minutes.
Slice the pork and serve with the vegetables, sauce and chutney (or applesauce), if desired.
Serving size: 3 ounces pork and ⅔ cup vegetables
Per serving: 272 calories; 9 g fat(2 g sat); 6 g fiber; 23 g carbohydrates; 24 g protein; 63 mcg folate; 61 mg cholesterol; 10 g sugars; 0 g added sugars; 12,664 IU vitamin A; 18 mg vitamin C; 59 mg calcium; 2 mg iron; 327 mg sodium; 887 mg potassium
Nutrition Bonus: Vitamin A (253% daily value), Vitamin C (30% dv)
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