Roast Pork With Potato, Parsnip And Pear Recipe

Name: Roast Pork With Potato, Parsnip And Pear
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves garlic large; 2 teaspoons fennel seeds; 2 tablespoons rosemary leaves; 2 tablespoons oil; 2 teaspoons paprika; 1 pork loin roast abut 4 1/2 lbs, boned, skin scored; sea salt flakes; 4 parsnips peeled and quartered; 4 pears peeled, quartered and cored; 4 yukon gold potatoes peeled and cut into wedges; 2 oranges peel grated and oranges juiced

Servings: persons

3 cloves garlic large
2 teaspoons fennel seeds
2 tablespoons rosemary leaves
2 tablespoons oil
2 teaspoons paprika
1 pork loin roast abut 4 1/2 lbs, boned, skin scored
sea salt flakes
4 parsnips peeled and quartered
4 pears peeled, quartered and cored
4 yukon gold potatoes peeled and cut into wedges
2 oranges peel grated and oranges juiced

1
Preheat the oven to 450u00b0F. Place a rack in a large roasting pan. Use a mortar and pestle to lightly crush garlic, fennel seeds and half of rosemary. Mix in 1 tsp oil and paprika and season well.
2
If loin is rolled and tied, use a small knife to make a slit between fat and flesh at each end of pork. Push paste through to center with a small spatula. If loin is not rolled and tied, remove skin and fat in one piece. Place skin on a board, fat-side up, and spread with paste. Place skin back onto pork and tie at intervals with string to secure. Pat skin dry with paper towels.
3
Brush 1 tbsp oil all over skin and rub in a generous amount of sea salt, pushing well into slits. Place pork on rack. Roast for 20 mins, until skin begins to brown.
4
Meanwhile, toss parsnip, pear, potato, orange peel and juice with remaining rosemary and oil. Place on a foil-lined baking pan. Reduce oven to 350u00b0F. Bake vegetables and pork for 1 hour 30 mins, until crackling is golden and crisp and vegetables are tender. Toss vegetables occasionally, adding a little water if starting to burn.
5
Let pork stand in a warm place for 15 mins. Carve into slices and arrange on a serving platter with vegetables.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cloves garlic large, 2 teaspoons fennel seeds, 2 tablespoons rosemary leaves, 2 tablespoons oil, and more.

Yes, Roast Pork With Potato, Parsnip And Pear 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.

That's it — enjoy your meal!

Roast Pork With Potato, Parsnip And Pear

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions