Kosher salt and freshly ground black pepper
1 ½ tbsp Dijon or grainy mustard
1 ½ tbsp honey
2 tbsp roughly chopped fresh sage
½ lb carrots (3 or 4) peeled
½ lb parsnips (3 or 4) peeled
2 firm pears, quartered, cored, stemmed
1 ½ tbsp olive oil; more for the pan
- Heat the oven to 400 F. Lightly oil the bottom of a medium roasting pan and set the pork in the centre
- Season the pork with salt and pepper.
- In a small bowl, mix the mustard, honey and half of the sage. Spread on the top and sides of the pork.
- If the carrots and parsnips are thick (about one inch or larger around), cut them in half or quarters lengthwise so that they are all roughly the same thickness (about ½ inch thick at their thickest part.)
- Toss the vegetables and pear wedges with the 1½ tablespoons of olive oil and the remaining sage, season with salt and several grinds of pepper and arrange around the pork.
- Pour ½ cup water into the pan and roast in the centre of the oven until an instant-read thermometer inserted in the centre of the roast registers 145 F, about 30 to 45 minutes. (The cooking time will vary widely, depending on the thickness of the roast; start checking early and check frequently once the temperature reaches 130 F.)
- Transfer the pork to a carving board.
- If the vegetables and pears aren’t fully tender by the time the pork is done, return them to the oven until tender, five to 10 minutes.
- Let the pork rest for 15 minutes before slicing thinly.
- Serve with the vegetables and pan juices.