SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pork with Parsnips and Pears

Makes: 10 to 12 servings
Prep 45 mins Bake 325°F2 hrs
Pork with Parsnips and Pears
Ingredients
  • 1 3 1/2 - 4  pound  boneless pork top loin roast (double loin, tied)
  • 2  tablespoons  cooking oil
  • 1  tablespoon  bottled minced garlic or 6 cloves garlic, minced
  • 1  teaspoon  snipped fresh rosemary
  • 1  teaspoon  snipped fresh thyme
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  pounds  parsnips and/or carrots, peeled and cut into 1-1/2- to 2-inch pieces
  • 5 - 6  medium pears, peeled, quartered, and cored (stems intact, if desired)
  • 1 1/2  cups  port wine
  • 1  tablespoon  cornstarch
  • 2  tablespoons  cold water
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 417,
  • Fat, total (g) 12,
  • chol. (mg) 93,
  • sat. fat (g) 3,
  • carb. (g) 33,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 6,
  • sugar (g) 12,
  • pro. (g) 35,
  • vit. A (IU) 49,
  • vit. C (mg) 16,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 238,
  • Potassium (mg) 1047,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe