Glazed Pork Roast with Carrots, Parsnips & Pears

Glazed Pork Roast with Carrots, Parsnips & Pears
Photo by Scott Phillips


  • 2 Tbs. roughly chopped fresh sage
  • 1-½ Tbs. Dijon or grainy mustard
  • ½ lb. parsnips (3 or 4), peeled
  • One 2-lb. center-cut boneless pork loin roast
  • ½ lb. carrots (3 or 4), peeled
  • Kosher salt and freshly ground black pepper
  • 1-½ Tbs. honey
  • + 2 more ingredients
    • 2 firm but ripe Bosc pears, quartered, cored, and stemmed
    • 1-½ 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 parsni...

View full recipe at Fine Cooking


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