Preparation time
10 minutes
Ready in
1 hour
Cooking Time: 12 minutes
Roasting Time: 35 to 40 minutes
Makes
Makes 4 servings
Ingredients
- 3 Ontario Parsnips
- 2 Ontario Carrots
- 3 small Ontario Beets, cut into 6 wedges each
- 1 tbsp (15 mL) each olive oil and fennel seeds
- Salt and pepper
- 1 boneless Ontario Pork Loin Centre Roast (about 750 g)
- 1/2 tsp (2 mL) garlic powder
- 1 tbsp (15 mL) butter
- 2 tbsp (25 mL) grainy mustard
- 2 tbsp (25 mL) Ontario Honey
- 1 tbsp (15 mL) chopped fresh Ontario Rosemary Leaves
Instructions
Cut parsnips and carrots into quarters lengthwise; cut crosswise into 2-inch (5 cm) pieces. In large bowl, combine parsnips, carrots, beets, oil, fennel seeds and salt and pepper to taste. Spread in single layer on parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven for 15 minutes.
Meanwhile, season pork all over with salt, pepper and garlic powder to taste; pressing to coat. In large skillet, melt butter over medium heat; brown pork for about 12 minutes, turning, until deep golden on all sides. Transfer to plate and brush all over with mustard.
Remove vegetables from oven, flip over; nestle pork in centre. Drizzle honey and sprinkle rosemary over vegetables and pork. Roast for about 20 to 25 minutes or until instant-read thermometer inserted sideways in centre of pork reads 160°F (71°C) and vegetables are tender and golden.
Transfer pork to cutting board and let rest for 5 minutes. Cut across grain into thin slices; serve with vegetables.
Nutritional Information
1 Serving
- Protein: 48 grams
- Fat: 14 grams
- Carbohydrate: 34 grams
- Calories: 454
- Fibre: 5 grams
- Sodium: 460 mg