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Pork Roast with Roasted Vegetables

Add a side of applesauce or chutney to this one pan meal dish and you have a full meal.

Ingredients

  • 1 ½ pounds carrots, cut into 1-inch pieces
  • 1 ½ pounds parsnips, peeled and cut into 1-inch pieces
  • 3 tablespoons avocado oil, divided
  • 2 teaspoons thyme, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 2 pounds boneless pork loin roast
  • 1 teaspoon maple syrup
  • 1 cup dry hard cider

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss carrots and parsnips in a large bowl with 2 tablespoons oil, 1 teaspoon thyme and 1/4 teaspoon each salt and pepper. Spread evenly in a roasting pan. Rub pork with the remaining 1 tablespoon oil and season with the remaining 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Place the pork, fat-side up, on top of the vegetables.
  3. Roast, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F, 50 to 65 minutes.
  4. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes. Transfer the vegetables to a large bowl and stir in maple syrup.
  5. Place the roasting pan over two burners on high heat. Add cider and cook, scraping up any browned bits, until reduced by half, 3 to 5 minutes.
  6. Slice the pork and serve with the vegetables, sauce and chutney (or applesauce), if desired.

Total Time: 1hr. 40 minutes.

Nutritional Information:

Servings: 8

Calories: 272

Total Carbohydrates: 23g

Dietary Fiber: 6g

Protein: 24g