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The other white meat

Glazed pork roast with root vegetables (serves 4 – 6 ) 2lb centre cut boneless pork loin roast 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
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Glazed pork roast with root vegetables
(serves 4 – 6 )
2lb centre cut boneless pork loin roast
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
 
Method:
  • 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.