Categories: Meals

Ingredients

• 1 1/2 lb. carrots, cut into 1-inch pieces
• 1 1/2 lb. parsnips, peeled and cut into 1-inch pieces
• 3 tbsp. olive oil, divided
• 2 tsp fresh thyme leaves, divided
• 3/4 tsp salt, divided
• 3/4 tsp black pepper, divided
• 2 lb. boneless pork loin roast
• 1 tsp honey
• 1 cup dry hard cider
• Bramley applesauce, for serving

Directions

1. Preheat oven to 400.

2. Toss carrots and parsnips in a large bowl with 2 tbsp. oil, 1 tsp thyme and 1/4 tsp each salt and pepper. Spread evenly in a roasting pan. Rub pork with the remaining 1 tbsp. oil and season with the remaining 1 tsp thyme and 1/2 tsp each salt and pepper. Place the pork, fat-side up, on top of the vegetables.

3. Roast, stirring the vegetables occasionally, until cooked through, 50-65 minutes.

4. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes. Transfer the vegetables to a large bowl and stir in honey.

5. Place the roasting pan over two burners on high heat. Add cider and cook, scraping up any browned bits, until reduced by half, 3-5 minutes.

6. Slice the pork and serve with the veggies, sauce, and applesauce.

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