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1 ½ pounds carrots, cut into 1-inch pieces
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1 ½ pounds parsnips, peeled and cut into 1-inch pieces
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3 tablespoons extra-virgin olive oil, divided
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2 teaspoons fresh thyme leaves, divided
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¾ teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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2 pounds boneless pork loin roast, preferably free-range heritage pork
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1 teaspoon honey
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1 cup dry hard cider
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Ploughman's chutney or Bramley applesauce for serving
Irish Pork Roast with Roasted Root Vegetables
In this easy one-pan dinner, boneless pork loin roast is cooked over a bed of carrots and parsnips for an all-in-one dish that makes an impressive centerpiece for a holiday meal or Sunday dinner. Choose free-range heritage pork if you can—its flavor really shines with no more seasoning than a bit of thyme and a little sea salt. If you'd like, dress up the meal with a traditional Irish apple condiment—ploughman's chutney or Bramley applesauce, which you can find in specialty stores and online.
Nutrition Information
148
Calories
44g
Carbohydrates
18g
Protein
612mg
Potassium
2g
Fiber
11g
Sugar
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