Recipes
Irish Pork Roast with Roasted Root Vegetables
- Lamb
In this easy one-pan dinner, boneless pork loin roast is cooked over a bed of carrots and parsnips for an all-in-one dish that makes an impressive centerpiece for a holiday meal or Sunday dinner. Choose free-range heritage pork if you can—its flavor really shines with no more seasoning than a bit of thyme and a little sea salt. If you'd like, dress up the meal with a traditional Irish apple condiment—ploughman's chutney or Bramley applesauce, which you can find in specialty stores and online.
Ingredients
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1 ½ pounds carrots, cut into 1-inch pieces
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1 ½ pounds parsnips, peeled and cut into 1-inch pieces
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3 tablespoons extra-virgin olive oil, divided
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2 teaspoons fresh thyme leaves, divided
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¾ teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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2 pounds boneless pork loin roast, preferably free-range heritage pork
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1 teaspoon honey
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1 cup dry hard cider
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Ploughman's chutney or Bramley applesauce for serving
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