Irish Pork Roast with Roasted Root Vegetables

Irish Pork Roast with Roasted Root Vegetables

1 Review
From: EatingWell Magazine, April 2019

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—Ploughmans chutney or Bramley applesauce, which you can find in specialty stores and online.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ pounds carrots, cut into 1-inch pieces
  • 1½ pounds parsnips, peeled and cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh thyme leaves, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 2 pounds boneless pork loin roast, preferably free-range heritage pork
  • 1 teaspoon honey
  • 1 cup dry hard cider
  • Ploughmans chutney or Bramley applesauce for serving


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Toss carrots and parsnips in a large bowl with 2 tablespoons oil, 1 teaspoon thyme and ¼ 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 ½ 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°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 honey.
  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.

Nutrition information

  • Serving size: 3 ounces pork and ⅔ cup vegetables
  • Per serving: 272 calories; 9 g fat(2 g sat); 6 g fiber; 23 g carbohydrates; 24 g protein; 63 mcg folate; 61 mg cholesterol; 10 g sugars; 0 g added sugars; 12,664 IU vitamin A; 18 mg vitamin C; 59 mg calcium; 2 mg iron; 327 mg sodium; 887 mg potassium
  • Nutrition Bonus: Vitamin A (253% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetable, 3 lean protein, 1 fat

Reviews 1

April 12, 2019
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By: Anne Tunnessen
The sauce was tasty and pork came out perfectly. Will make again!
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