- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 4
Ingredients
- 2 lb
- boneless pork sirloin roast
- 1 kg
- 2 tbsp
- Compliments Canola Oil, divided
- 30 mL
- 1 tbsp
- dried thyme
- 15 mL
- 1/2 tsp each
- salt and pepper, divided
- 2 mL
- 1 bag
- parsnips 7 or 8
- 350 g
- 1
- head garlic
- 2 cups
- Compliments Apple Cider
- 500 mL
- 1 tsp
- cornstarch
- 5 mL
- 2 tbsp
- Compliments Liquid Honey
- 30 mL
- 1 tbsp
- Compliments Unsalted Butter
- 15 mL
- 2 tbsp
- finely chopped Compliments Chives
- 30 mL
Directions
Step 1
Preheat oven to 190°C (375°F). Rub all sides of the pork roast with 1 tbsp (15 mL) of the canola oil; season with the thyme and most of the salt and pepper. Peel the parsnips and quarter lengthwise. Pull apart the head of garlic, peel and roughly crush the cloves.
Step 2
Heat a large frypan over medium-high heat. Brown the pork on all sides, about 5 min.; transfer to a roasting pan. Using the same frypan, bring the remaining 1 tbsp (15 mL) canola oil to medium-high heat. Add the parsnips, garlic, remaining salt and pepper. Cook, turning often, until parsnips are golden and lightly caramelized, about 3 min. Place the parsnips and garlic in a single layer around the pork in the roasting pan. Roast 30 min. then pour the apple cider into the roasting pan. Continue roasting another 30 min., basting 2 or 3 times, or until the pork reaches an internal temperature of 71°C (160°F).
Step 3
Transfer the pork to a cutting board to rest. Place parsnips on a serving platter; keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a simmer. Meanwhile, in a small dish, whisk the cornstarch with 2 tbsp (30 mL) water until smooth then whisk in the honey. Whisk this slurry into the pan juices, simmer until thickened, 2 to 3 min. Turn off heat; whisk in the butter until melted and emulsified.
Step 4
Slice the pork roast across the grain. Arrange slices on the platter alongside the parsnips and garlic. Pour the apple cider sauce over the pork. Garnish with chives to serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 540
- Fat:
- 19 g
- Saturated Fat:
- 5 g
- Carbs:
- 43 g
- Fibre:
- 4 g
- Sugar:
- 25 g
- Cholesterol:
- 140 mg
- Protein:
- 51 g
- Sodium:
- 410 mg
