Irish Pork Roast with Roasted Root Vegetables

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.