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Glazed Pork Roast with Carrots, Parsnips & Pears

Scott Phillips

Servings: four to six.

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


  • 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


  • 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.  


Rate or Review

Reviews (10 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.

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