Pork with Parsnips and Pears
3 1/2 pound boneless pork top loin roast (double loin, tied)
tablespoons cooking oil
tablespoon bottled minced garlic or 6 cloves garlic, minced
teaspoon snipped fresh rosemary
teaspoon snipped fresh thyme
teaspoon ground black pepper
pounds parsnips and/or carrots, peeled and cut into 1-1/2- to 2-inch pieces
medium pears, peeled, quartered, and cored (stems intact, if desired)
cups port wine
tablespoons cold water
- Preheat oven to 325 degree F. In a large skillet brown meat on all sides in hot oil. Transfer meat to a shallow roasting pan. Sprinkle meat with garlic, rosemary, thyme, salt, and pepper. Place parsnips and pears around meat. Pour wine over all. Loosely cover with foil; bake for 2 to 2-1/2 hours or until an instant-read thermometer inserted in center of meat registers 160 degree F.
- Transfer meat to serving platter, reserving cooking liquid; use a slotted spoon to transfer parsnips and/or carrots and pears to serving platter. Cover with foil while preparing sauce.
- For sauce, measure 1-1/2 cups cooking liquid. In a medium saucepan stir together cornstarch and water; add cooking liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Season with additional salt and pepper. Remove string from roast and slice meat. Serve sauce with meat and vegetables. Makes 10 to 12 servings.
Nutrition Facts(Pork with Parsnips and Pears)
- Per serving:
- 417 kcal cal.,
- 12 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 93 mg chol.,
- 238 mg sodium,
- 33 g carb.,
- 6 g fiber,
- 12 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet