Pork Roast with Caramelized Parsnips

Name: Pork Roast with Caramelized Parsnips
Prep time: 10 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: Coarse salt and freshly ground pepper; 1 teaspoon whole fennel seeds; 1 teaspoon finely grated orange zest; 1 teaspoon coarsely chopped fresh rosemary, plus one sprig (optional); 1 boneless pork loin roast (2 1/2 pounds), tied with kitchen twine; 1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick); 2 tablespoons extra-virgin olive oil

Recipe photo courtesy of Johnny Miller

Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.

Source: Martha Stewart Living, September 2011

1 hour 5 mins 10 mins 4

Total Time Prep Servings

Ingredients

Coarse salt and freshly ground pepper
1 teaspoon whole fennel seeds
1 teaspoon finely grated orange zest
1 teaspoon coarsely chopped fresh rosemary, plus one sprig (optional)
1 boneless pork loin roast (2 1/2 pounds), tied with kitchen twine
1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick)
2 tablespoons extra-virgin olive oil

Directions

1. Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
2. Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

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Reviews

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theboud34

19 SEP, 2011

This is a DELICIOUS dinner! The pork is SO tender and full of juices that spill over, deliciously, onto the parsnips. I added an even mix of carrots and parsnips, and that was a wonderful twist on the recipe. Best part?!-- it is a one-pot dinner that goes in the oven, so no mess to clean up! You will love it, too.
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