Glazed Pork Roast with Carrots, Parsnips & Pears

Serves four to six.

by Eva Katz
from Fine Cooking
Issue 62
Last Edit Date: 6/16/2011 11:35:23 AM

more about:

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

Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-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.

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

Photo: Scott Phillips

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by Wendy777, 11/15/2012This 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.

by noellegayle, 4/25/2012Absolutely delicious and so easy! Even the picky eaters in my family loved it. Will certainly be making this again!

by FSO, 1/17/2011The pork was 4 stars, but the roasted carrots, parsnips, and pears were definitely worth 5!

by IL, 10/18/2010Very tasty - enjoyed by my husband and kids. He would have liked more of a sauce but most of it evaporated getting the pork cooked to the appropriate temperature.

by sassman, 1/15/2009This recipe fits FC's standard for elegance and class yet simple to prepare with everyday ingredients. I used two dishes because all the vegies didn't fit along side the roast. Especially since I tried to follow Jennifer Armentrout's advice for roasting vegetables(FC 88), that is, to have lots of space in between. Yeah, the mustard glaze burned but it still tasted good, It just looked black. Underline the part of the directions to check the temp of the roast early. For me it shot up from 115 to 160 in no time.

by mickeleelee, 12/31/2008This is a great, impressive and easy one pan roast! I have made it the past two years for Christmas dinner. I sub two 1 lb. pork tenderloins for the two pound loin and it is always amazing and gets rave reviews. And I love the fact that i can prep it in the morning and pop in in the oven when I am ready and still enjoy my day. Delicious!

by Amy, 10/16/2008

by emcooks, 4/6/2008Absolutely delicious. I had to cover the pork with a small piece of foil to prevent overbrowning, but otherwise, a perfect result.