Savory Roast Pork with Apples and Parsnips
Experience the comforting flavors of fall with this Savory Roast Pork with Apples and Parsnips, a one-pan wonder that combines tender, golden-brown pork loin with a medley of sweet apples, earthy parsnips, and caramelized onions. Perfectly seasoned with garlic, fresh thyme, and a drizzle of honey, this dish creates a harmonious balance of savory and subtly sweet flavors. Roasted to perfection in chicken broth for added juiciness, the dish is finished with buttery skillet juices for an irresistible touch. With just 20 minutes of prep time and minimal cleanup, this elegant yet easy-to-make recipe is an ideal centerpiece for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 large garlic cloves
- 6 fresh thyme sprigs
- 4 medium parsnips
- 3 medium apples
- 1 large yellow onion
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon honey
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and rub it all over with the kosher salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large, oven-proof skillet or roasting pan over medium-high heat. Sear the pork loin roast on all sides until golden brown, about 4-5 minutes per side.
Peel and mince the garlic cloves. Remove the pork from the skillet, set aside, and add the minced garlic to the skillet. Sauté for 1 minute until fragrant.
Peel the parsnips and cut them into thick sticks. Core the apples and cut them into wedges. Peel and slice the onion into thin wedges.
Add the remaining 1 tablespoon of olive oil to the skillet along with the parsnips, apples, and onion wedges. Toss to coat and cook for 5 minutes to lightly brown.
Nestle the pork back into the skillet on top of the vegetables and apples. Tuck the thyme sprigs around the pork.
Pour the chicken broth into the skillet, ensuring it is evenly distributed. Dot the unsalted butter over the vegetables, and drizzle the honey over the apples.
Transfer the skillet to the preheated oven. Roast for 60-75 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
Remove the skillet from the oven and loosely tent the pork with aluminum foil. Allow it to rest for 10 minutes before slicing.
Slice the pork roast and serve with the roasted apples, parsnips, and onions. Spoon some of the skillet juices over the top for added flavor.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 18.3 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
