by Cat, Nov 2013 (Image, right, from Wikimedia Commons)
Related recipes on other sites (see links in reference section below): 1. Tuscan Roast Loin with Yellow Potatoes, Fennel, & Parsnips; 2. Spice-Crusted Roast Pork Tenderloin; 3. Coriander-Crusted Roast Pork Tenderloin.
Pork is part of my Mom’s Danish tradition, and we ate much more of it growing up than I do now; it was our typical Sunday dinner, and a must for Easter Sunday (see ‘Danish Roast Loin of Pork’ link, above).
As an adult, I don’t eat a lot of pork, maybe once a month, because I’m concerned about the parasites. I purchase my pork at my local grocer who buys 4-H pork raised by local farm kids; if I ate more pork, I would purchase a half-hog from a local farmer. See sidebar, below for more.
I love the combo of veggies with pears and the sweet glaze in this recipe. Parsnips are a misunderstood vegetable – they look like a pale, sick carrot, and indeed they are related – but parsnips are quite sweet when cooked. Prior to the introduction of potatoes from the New World to Europe, parsnips (also turnips, cauliflower) were mashed and served as we serve potatoes today.
Glazed Pork Loin Roast with Yams, Parsnips & Pears
This recipe is adapted from Fine Cooking (1). The original uses carrots, but I prefer yams/sweet potatoes in this combination. I have a related recipe for chicken, that I just love: See the ‘Burnished Chicken Legs with Yams & Parsnips‘ link above.
Ingredients & Equipment
- one 2-lb center-cut boneless pork loin roast
- Unrefined Sea Salt and freshly ground pepper
- 2 Tbsp Dijon or brown, grainy mustard
- 2 Tbsp honey
- 1 Tbsp balsamic vinegar
- 2 Tbsp chopped fresh sage
- 1 – 2 fresh yams or sweet potatoes
- 1 – 2 parsnips
- 1 – 2 firm, ripe Bosc pears
- olive oil
- Roasting pan or large pyrex baking pan
- Preheat oven to 400°F; lightly oil roasting/baking pan.
- Season pork with salt and pepper all around, rubbing it in. Place pork in center of roasting/baking pan.
- Combine mustard, honey, balsamic and half of the sage in a small bowl, mixing well. Spread on top and sides of the pork.
- Peel yams and parsnips. Cut crosswise into 3″ lengths, then cut lengthwise into pieces no larger than 1/2″.
- Peel, core and stem the pears, and quarter them lengthwise into wedges.
- Toss veggies and pears with 1 – 2 Tbsp olive oil, remaining sage, salt and pepper to taste; then arrange around the pork in the pan.
- Pour 1/2 cup filtered water into pan. Place pan in center of oven and roast until meat measures 130°F in the center.
- Transfer pork to carving board, returning veggies and pears to oven if they are not fully tender, and continue to roast 5 – 10 minutes. Let pork rest about 5 minutes, then slice thinly.
- Serve pork slices with accompanying veggies and pears, and top with pan juices.
Related Recipes, Other sites:
- Tuscan Roast Pork with Yellow Potatoes, Fennel & Parsnips (finecooking.com/recipes/tuscan-roast-pork-yellow-potatoes-fennel-parsnips.aspx
- Spice-Crusted Roast Pork Tenderloin (finecooking.com/recipes/spice-crusted-roast-pork-tenderloin.aspx
- Coriander-Crusted Roast Pork Tenderloin (finecooking.com/recipes/coriander-crusted-pork-tenderloin.aspx)