{"id":652,"date":"2009-03-18T05:39:13","date_gmt":"2009-03-18T13:39:13","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=652"},"modified":"2009-03-18T05:39:13","modified_gmt":"2009-03-18T13:39:13","slug":"glazed-pork-roast-with-carrots-parsnips-pears","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=652","title":{"rendered":"Glazed Pork Roast with Carrots, Parsnips &#038; Pears"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">By Eva Katz, recipe from <em>Fine Cooking<\/em><\/span><\/span><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">One 2-lb. center-cut boneless pork loin roast<br \/>\nKosher salt and freshly ground black pepper<br \/>\n1-1\/2 Tbs. Dijon or grainy mustard<br \/>\n1-1\/2 Tbs. honey<br \/>\n2 Tbs. roughly chopped fresh sage<br \/>\n1\/2 lb. carrots (3 or 4), peeled<br \/>\n1\/2 lb. parsnips (3 or 4), peeled<br \/>\n2 firm but ripe Bosc pears, quartered, cored, and stemmed<br \/>\n1-1\/2 Tbs. olive oil; more for the pan<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Heat the oven to 400\u00b0F. Lightly oil the bottom of a medium roasting pan or 15&#215;10-inch Pyrex dish and set the pork in the center. Season the pork with salt and pepper.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">In a small bowl, mix the mustard, honey, and half of the sage; spread on the top and sides of the pork. If the carrots and parsnips are thick (about 1 inch or larger around), cut them in half or quarters lengthwise so that they\u2019re all roughly the same thickness (about 1\/2 inch thick at their thickest part). Toss the vegetables and pear wedges with the1-1\/2 Tbs. olive oil and the remaining sage, season with salt and several grinds of pepper, and arrange around the pork.<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Pour 1\/2 cup water into the pan and\u00a0roast in the center of the oven until an instant-read thermometer inserted in the center of the roast registers 145\u00b0F, 30 to 45 minutes. (The cooking time will vary widely depending on the thickness of the roast; start checking early, and check frequently once the temperature reaches 130\u00b0F.) Transfer the pork to a carving board. (If the vegetables and pears aren&#8217;t fully tender by the time the pork is done, return them to the oven until tender, 5 to 10 minutes.) Let the pork rest for 5 minutes before slicing thinly. Serve with vegetables, pears, and pan juices.\u00a0\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Eva Katz, recipe from Fine Cooking \u00a0 One 2-lb. center-cut boneless pork loin roast Kosher salt and freshly ground black pepper 1-1\/2 Tbs. Dijon or grainy mustard 1-1\/2 Tbs. honey 2 Tbs. roughly chopped fresh sage 1\/2 lb. carrots (3 or 4), peeled 1\/2 lb. parsnips (3 or 4), peeled 2 firm but ripe&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":211,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-652","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=652"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/652\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/211"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}