Name: Irish Pork Roast with Roasted Root Vegetables
Prep time: 40 min
Total time: 100 min
Ingredients: 1.5 pounds carrots, cut into 1-inch pieces; 1.5 pounds parsnips, peeled and cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil, divided; 2 teaspoons fresh thyme leaves, divided; 0.75 teaspoon salt, divided; 0.75 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

Irish Pork Roast with Roasted Root Vegetables

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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.

By Robb Walsh

Updated on July 9, 2019

Prep Time:

40 mins

Additional Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High-Protein Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 ½ pounds carrots, cut into 1-inch pieces
1 ½ 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

Directions

Preheat oven to 400 degrees F.
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.
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.
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.
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.
Slice the pork and serve with the vegetables, sauce and chutney (or applesauce), if desired.

Nutrition Facts (per serving)

272	Calories
9g	Fat
23g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 3 ounces pork and 2/3 cup vegetables
Calories 272
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 6g	21%
Total Sugars 10g
Protein 24g	47%
Total Fat 9g	11%
Saturated Fat 2g	9%
Cholesterol 61mg	20%
Vitamin A 12664IU	253%
Vitamin C 18mg	20%
Folate 63mcg	16%
Sodium 327mg	14%
Calcium 59mg	5%
Iron 2mg	9%
Magnesium 56mg	13%
Potassium 887mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.