Pork roast with roasted root vegetables
Pork loin roast is flavorful and delicious but, if you want to reduce the fat, use a tenderloin. Just be aware that it will cook much quicker.
Servings: 8
Ingredients:
1 ½ pounds carrots, cut into 1-inch pieces
1 ½ pounds parsnips, peeled and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves, divided
½ teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 pounds boneless pork loin roast
1 teaspoon honey
1 cup apple cider
Directions:
Step 1: Preheat oven to 400 degrees F.
Step 2: Toss carrots and parsnips in a large bowl with 2 tablespoons oil, 1 teaspoon thyme, and 1/4 teaspoon each salt and pepper. Spread evenly in a roasting pan. Rub pork with the remaining 1 tablespoon oil and season with the remaining 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Place the pork, fat-side up, on top of the vegetables.
Step 3: Roast, stirring the vegetables occasionally until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F, 50 to 65 minutes.
Step 4: Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes. Transfer the vegetables to a large bowl and stir in honey.
Step 5: Place the roasting pan over two burners on high heat. Add cider and cook, scraping up any browned bits, until reduced by half, 3 to 5 minutes.
Step 6: Slice the pork and serve with the vegetables
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