Glazed Pork Roast With Carrots Parsnips Pears Recipe 455

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GLAZED PORK ROAST WITH CARROTS, PARSNIPS & PEARS RECIPE - (4.5/5)



Glazed Pork Roast with Carrots, Parsnips & Pears Recipe - (4.5/5) image

Provided by gvcathy

Number Of Ingredients 9

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 Bosc pears, quartered, cored, and stemmed
1-1/2 Tbs. olive oil; more for the pan

Steps:

  • Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork in the center. Season the pork with salt and pepper. 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're 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. Pour 1/2 cup water into the pan and roast in the center of the oven until an instant-read thermometer inserted in the center of the roast registers 145°F, 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°F.) Transfer the pork to a carving board. (If the vegetables and pears aren'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. nutrition information (per serving): Size : based on six servings; Calories (kcal): 350; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 7; Carbohydrates (g): 26; Polyunsaturated Fat (g): 1; Sodium (mg): 660; Cholesterol (mg): 85; Fiber (g): 5;

PAN SEARED PORK CHOPS WITH GLAZED CARROTS



Pan Seared Pork Chops With Glazed Carrots image

These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

2 pork chops, 1/2-inch thick, center cut (or steaks)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (to taste)
2 tablespoons vegetable oil or 2 tablespoons peanut oil
2 carrots
1/2 teaspoon fresh thyme
olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 orange, juice of

Steps:

  • Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
  • Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
  • Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
  • Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
  • Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
  • Place carrots atop the chops and drizzle with glaze.

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 10

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
  • Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
  • Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g

GLAZED PORK ROAST



Glazed Pork Roast image

You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10 servings.

Number Of Ingredients 8

1 bone-in pork loin roast (4 to 5 pounds)
1 can (14 ounces) jellied cranberry sauce
1/2 cup water
1/3 cup packed brown sugar
1/3 cup molasses
1/4 cup cider vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Steps:

  • Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.

PORK ROAST WITH CARAMELIZED PARSNIPS



Pork Roast with Caramelized Parsnips image

Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 teaspoon whole fennel seeds
1 teaspoon finely grated orange zest
1 teaspoon coarsely chopped fresh rosemary, plus one sprig (optional)
1 boneless pork loin roast (2 1/2 pounds), tied with kitchen twine
1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick)
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
  • Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

ROASTED CARROTS AND PARSNIPS



Roasted Carrots and Parsnips image

Categories     Vegetable     Roast     Thanksgiving     Low Cal     Low/No Sugar     Carrot     Parsnip     Fall     Gourmet

Yield Serves 8

Number Of Ingredients 4

2 pounds parsnips (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
1 pound carrots (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
3 tablespoons olive oil
Garnish: carrot tops

Steps:

  • Preheat oven to 425°F.
  • Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.

GLAZED PARSNIPS AND CARROTS



Glazed Parsnips and Carrots image

I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall.

Provided by Annacia

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces parsnips, julienned (2-1/4 cups)
8 ounces carrots, julienned (2-1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 teaspoon ground ginger
2 firm ripe pears, peeled, if desired, and sliced
1/3 cup pecan halves
3 tablespoons packed brown sugar
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
  • Bring to boiling; reduce heat to medium.
  • Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
  • Stir pears, pecans, brown sugar, and butter into mixture in skillet.
  • Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.

Nutrition Facts : Calories 203.4, Fat 8.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 66.8, Carbohydrate 33.8, Fiber 6.2, Sugar 20.9, Protein 1.9

HONEY GLAZED CARROTS AND PEARS



Honey Glazed Carrots and Pears image

My wife and I put together this recipe for an office Christmas party, and it got rave reviews. This side dish is easy to prepare and has a great taste.

Provided by Walter Jenny Jr.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 35m

Yield 12

Number Of Ingredients 8

3 Anjou pears, peeled and cut into chunks
3 pounds carrots, peeled and sliced
1 cup butter
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon chopped fresh parsley, or as needed

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
  • Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
  • Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 22.6 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.6 g, Protein 1.4 g, SaturatedFat 9.8 g, Sodium 188.7 mg, Sugar 14.6 g

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