Sunday: Roast Pork with Carmelized Parsnips, Mashed Potatoes and Arugula Salad with cucumber, blueberries and pomegranate seeds.
Roast Pork with Carmelized Parsnips
(Adapted from MSL September 2011)
Coarsely ground salt and pepper
1 teaspoon whole fennel seeds
1 teaspoon finely grated orange zest
1 teaspoon coarsely chopped rosemary (plus one sprig)
1 boneless pork loin roast (2 1/2 lbs)tied with twine
1 1/2 lbs parsnips, peeled and cut into 3-by-1 inch pieces
2 tablespoons extra virgin olive oil
Preheat oven to 425 degrees
Coarsely grind the first 4 ingredients in a mini chopper or grinder.
Rub spice mix over pork, add rosemary sprig under twine.
Transfer to cast iron skillet.
Roast pork for 20 minutes.
Toss parsnips in olive oil and 1/2 teaspoon of salt.
Arrange parsnips around pork.
Roast for 20 minutes, then stir parnsips
Continue to roast until pork reaches 140 degrees, about 15 minutes.
Transfer to platter and let rest for 10 minutes before slicing.