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.

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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.)

Reviews (1)

12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
09/19/2011
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.