Pork Roast With Carmelized Parsnips1 – a delicious recipe with fennel seeds, orange zest, fresh rosemary, pork loin, parsnips, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425 degrees.
2
Coarsely grind salt, 1/2 t pepper, fennel seeds, orange zest, and chopped rosemary in a spice grinder or mini-chopper.
3
Rub spice mixture over pork.
4
Transfer to a large, heavy oven-proof cast-iron skillet or roasting pan.
5
Roast pork for 20 minutes.
6
Toss parsnips with oil and 1/2 t salt and arrange around the pork.
7
Roast for 20 minutes.
8
Stir parsnips.
9
Roast until instant-read thermometer inserted into the center of the pork reaches 140 degrees; about 15 minutes more.
10
Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing.
11
If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.
547
kcal
Calories
55
g
Fat
8
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 t whole fennel seeds, 1 t finely grated orange zest, 1 t coarsely chopped fresh rosemary, 1 boneless pork loin roast (2 1/2 pounds) tied with kitchen twine, and more.
Yes, Pork Roast With Carmelized Parsnips1 falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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