Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Glazed Pork Roast with Carrots, Parsnips & Pears

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: four to six.

Perfect for Sunday dinner or entertaining, this mostly hands-off roast is a crowd-pleaser.

Ingredients

  • One 2-lb. center-cut boneless pork loin roast
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. Dijon or grainy mustard
  • 1-1/2 Tbs. honey
  • 2 Tbs. roughly chopped fresh sage
  • 1/2 lb. carrots (3 or 4), peeled
  • 1/2 lb. parsnips (3 or 4), peeled
  • 2 firm but ripe Bosc pears, quartered, cored, and stemmed
  • 1-1/2 Tbs. olive oil; more for the pan

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 350
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 85
      Sodium (mg): 660
      Carbohydrates (g): 26
      Fiber (g): 5
      Protein (g): 31

Preparation

  • Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15×10-inch Pyrex dish and set the pork in the center. Season the pork with salt and pepper.
  • In a small bowl, mix the mustard, honey, and half of the sage; spread on the top and sides of the pork. If the carrots and parsnips are thick (about 1 inch or larger around), cut them in half or quarters lengthwise so that they’re all roughly the same thickness (about 1/2 inch thick at their thickest part). Toss the vegetables and pear wedges with the1-1/2 Tbs. olive oil and the remaining sage, season with salt and several grinds of pepper, and arrange around the pork.

  • Pour 1/2 cup water into the pan and roast in the center of the oven until an instant-read thermometer inserted in the center of the roast registers 145°F, 30 to 45 minutes. (The cooking time will vary widely depending on the thickness of the roast; start checking early, and check frequently once the temperature reaches 130°F.) Transfer the pork to a carving board. (If the vegetables and pears aren’t fully tender by the time the pork is done, return them to the oven until tender, 5 to 10 minutes.) Let the pork rest for 5 minutes before slicing thinly. Serve with vegetables, pears, and pan juices.  

Reviews

Rate or Review

Reviews

  • dcouyou | 03/20/2016

    Easy to prepare and quite delicious. Added sliced fennel,onion and baby potatoes to the vegetables. Would decrease amount of honey. Also added chopped thyme and rosemary. Substituted 1-1/4 low sodium chicken broth and 1/2 cup dry white wine for the water.

  • momsstuffing | 01/06/2015

    Delicous and so easy! Served with white wine smashed potatoes and even my kids liked it!

  • MelissaK2 | 01/12/2014

    Such an easy and delicious Sunday dinner recipe. The family loved it!

  • Wendy777 | 11/15/2012

    This is a fantastic and delicious recipe. When you are so tired at the end of the work day, but want to eat a fabulous meal, this recipe comes to the rescue. Little prep and even less cleanup for a meal that impresses everybody. Thanks FC.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks