Glazed Pork Roast with Carrots, Parsnips & Pears
By Debbie Braden-Lane, Branch Operations Spec., Oregon Food Bank Tillamook County Services
Recipe Source: Eva Katz, Fine Cooking
Number of servings: 4-6
Time for preparation (including preparation and cooking): 1 hour 15 minutes 
Ingredients:
2-lb. center-cut boneless pork loin roast
Salt and ground black pepper
1 ½ tablespoons olive oil; more for the pan
1 ½ tablespoons Dijon or grainy mustard
1 ½ tablespoons honey
2 tablespoons roughly chopped fresh sage
½ pound carrots (3 or 4), peeled and sliced into pieces 1/2-inch thick and 3 inches long
½ pound parsnips (3 or 4), peeled and cut into pieces 1/2-inch thick and 3 inches long
2 firm but ripe Bosc pears, stemmed, cored, and quartered
½ cup water
Directions:

• Preheat the oven to 400°F.
• Season the pork with salt and pepper.
• Lightly oil the bottom of a medium roasting pan or 10×15-inch baking dish and place the pork in the center of the dish.
• In a small bowl, mix the mustard, honey, and half of the sage; spread on the top and sides of the pork.
• Toss the vegetables and pear wedges with the1-1/2 Tbs. olive oil and the remaining sage, season with salt and several grinds of pepper, and arrange around the pork.
• Add 1/2 cup water into the pan and roast in the center of the oven until an instant-read thermometer inserted in the center of the roast registers 145°F, 30 to 45 minutes. (The cooking time will vary widely depending on the thickness of the roast; start checking early, and check frequently once the temperature reaches 130°F.)
• Transfer the pork to a carving board. (If the vegetables and pears are not fully tender by the time the pork is done, return them to the oven and bake until tender, 5 to 10 minutes.) Let the pork rest for 5 minutes before slicing thinly.
• Serve the pork with vegetables, pears, and pan juices.