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Pork Roast with Carrots, Parsnips and Pears Recipe

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This recipe for Pork Roast with Carrots, Parsnips and Pears is from Neville Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2- lb. center-cut boneless pork loin roast
salt and freshly ground pepper
1 1/2 tbsp. Dijon or grainy mustard
1 1/2 tbsp. honey
2 tbsp. roughly chopped fresh sage,divided
4 carrots,peeled
4 parsnips,peeled
2 firm but ripe Bosc pears,quartered,cored and stemmed
1 1/2 tbsp. olive oil
1/2 c. water
Directions:
Directions:
Preheat oven to 400ºF. Lightly oil medium roasting pan or 10x15 pyrex dish and set the pork in the center. Season with salt and pepper.

In a small bowl, mix the mustard, honey and half the sage; spread on top and sides of pork.

Cut carrots and parsnips into quarters lengthwise about the same size- 1 inch around. Toss vegetables and pear wedges with olive oil and remaining sage,season with salt and pepper and arrange around the pork. Pour 1/2 c. water into pan and roast in center of oven till temperature reaches 150ºF about 45 minutes.Remove roast and tent with foil to rest.
Cook vegetables about 10 minutes longer till tender.Slice roast thinly and serve with vegetables and pan juices.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I like my pork slightly pink inside. Increase to 160 degrees for medium doneness.

 

 

 

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