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Roast Pork Loin with Pears and Root Vegetables Recipe

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This recipe for Roast Pork Loin with Pears and Root Vegetables, by , is from Vicky Cioci's 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!

Contributor:  
Contributor:  
Amy Cerre

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp dijon
3 tbsp fresh rosemary, divided
3 lb pork loin roast
4 tbsp olive oil, divided
Medium parsnips peeled, cut into strips
5 md carrots
4 firm pears - peeled, quartered and cored
1 tbsp all purpose flour
1 carton (200 ml) pear nectar
1 cup water
1 tbsp balsamic vinegar

Directions:
Directions:
Preheat oven to 425F. Mix mustard with 2 tbsp rosemary and spread over fat side.Place in large roasting pan with 2 tbsp of olive oil. Season, roast for 25 mins. Toss veg and pears with remaining oil and rosemary, season. After 25 minutes, reduce heat to 325F and add veg and pears to pan. Return to oven, roast 70 mins turning veg/pears occasionally. When done remove. Keep warm. Add flour to roasting pan; place over medium heat. Cook, stirring for 2-3 minutes. Gradually add pear juice/water, bring to a boil and simmer for 5 minutes. Season, add vinegar, serve with pork

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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