Pork Roast With Caramelized Parsnips Recipes

CARAMELIZED PORK LOIN

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely.
• Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.
• When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.
• Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F.
• Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PORK ROAST WITH CARAMELIZED PARSNIPS

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.)

SAVORY ROAST PORK WITH APPLES AND PARSNIPS

Steps:

• Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
• Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
• Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
• Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
• Turn crock pot to low and cook for 10 to 12 hours.
• To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
• Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
• Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

ROAST RACK OF PORK WITH CARAMELIZED MAPLE ONIONS

Steps:

• Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside.
• Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.
• Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.

MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS

Steps:

• Preheat oven to 425°F with racks in upper and lower thirds.
• Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
• Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
• About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
• Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
• Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
• While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
• Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.

ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER

Steps:

• Preheat the oven to 425°F.
• In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
• Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
• On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
• When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.

PORK & PARSNIP TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
• Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

HEARTY POT ROAST WITH PARSNIPS

Steps:

• Heat oven to 325°F.
• Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.
• Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
• Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.

ROASTED PARSNIPS AND CARROTS

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.

CARAMELIZED ROASTED PARSNIPS

Steps:

• In a large heavy ovenproof frying pan, melt butter over medium heat, and saute parnsnips with salt, pepper, and sugar until lightly brown, about two minutes.
• Add a half cup of chicken broth and place pan in oven preheated to 350 degrees F for 15 minutes or until tender. If pan juices evaporates add more broth.
• Serve, seasoned with more pepper.

CARAMELIZED ROASTED PARSNIPS

Steps:

• Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
• Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

SALTED CARAMEL PARSNIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Halve the parsnips, then cut the thicker end in two lengthways. Boil for 5 mins, then drain well and leave to steam-dry for a few mins. Meanwhile, pour the oil into a shallow roasting tin or a lipped baking tray and heat in the oven for 3 mins.
• Remove the tin from the oven and carefully add the parsnips to the hot oil. Turn them to coat, and make sure they aren't overcrowded (otherwise they won't crisp up). Roast for 30-35 mins or until golden and crisp, turning them halfway through the cooking time.
• About 10 mins before the parsnips are ready, tip the sugar and 2 tbsp water into a small frying pan. Heat very gently until the sugar has dissolved. Turn up the heat and bring the liquid to the boil. Measure 3½ tbsp cold water into a jug. Keep swirling the pan around until the sugar reaches a rich, dark-reddish caramel colour, then remove from the heat. Stand well back and add the water (it will splutter!). Return to the heat, add the butter and the salt, and stir to remove any lumps. The caramel should be runny, so add a splash more water if needed. Pile the parsnips into a serving dish, then drizzle over the salted caramel.

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

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;

CARAMELIZED PORK TENDERLOIN

Steps:

• Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.