RECIPE #5079 - PORK ROAST W/ PARSNIPS & PEARS - Friday, October 4, 2013
SHARON BURBAGE / FRANKLIN FARMERS' MARKET COOKBOOK
One 2-lb center-cut pork loin roast
Kosher salt and freshly ground black pepper
1-1/2 T Dijon or grainy mustard
1-1/2 T honey
2 T roughly chopped fresh sage
1/2 lbs carrots (3-4), peeled
1/2 lb parsnips (3-4), peeled
2 firm but ripe Bosc pears
1-1/2 T olive oil plus more for the pan
Pre-heat oven to 400 degrees. Lightly oil the bottom of a medium roasting pan or a large ceramic or glass baking dish. 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 (1 inch around or larger), cut them in half or quarters lengthwise so they are roughly the same thickness (about 1/2 inch at their thickest part). Quarter, stem and core the pears. Toss the vegetables and pear wedges with 1-1/2 tablespoons of olive oil and remaining sage, season with salt and several grinds of pepper and arrange the vegetables around the pork. Add 1/2 cup water to the pan and place roast in the center of the oven cooking until meat thermometer registers 145 degrees on an instant read thermometer, or about 30-45 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 degrees. Transfer the pork to a cutting board. Cover with aluminum foil and let the meat rest for 5-15 minutes (depending on thickness/size). If the vegetable and pears aren't fully tender by the time the pork is done, return them to the oven until tender, 5-10 minutes longer. After resting, slice the pork thinly and serve with vegetables, pears and pan juices.
Note: If the pan juices are too watery, you may reduce them by placing the pan and juices on a burner and simmering until they are the desired consistency or simply discard them.