Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cut 1/3 of the pork off the entire loin.

3. 3

   Transfer both pieces of pork to the prepared baking dish.

4. 4

   Season the pork all over with salt and black pepper.

5. 5

   In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin.

6. 6

   Mix well.

7. 7

   Pour the mixture all over the larger portion of the pork.

8. 8

   Arrange the parsnips all around the pork.

9. 9

   Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.

10. 10

    Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).

11. 11

    Let the pork rest for 10 minutes.

12. 12

    Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).

13. 13

    2 cups snow peas

14. 14

    1 tablespoon butter

15. 15

    Salt and ground black pepper

16. 16

    In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp.

17. 17

    Season with salt and black pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.