Close
Prep Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:8Yield:8 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Jump to recipe
Nutrition Notes
Is pork good for you?
Pork is an excellent source of quality protein, as well as B vitamins and choline. Some extra-lean cuts of pork have even earned theAmerican Heart Association’s Heart-Check Certification, which means, per serving, they contain less than 5 grams of fat, 2 g or less of saturated fat, 95 milligrams or less of cholesterol, 480 ml or less of sodium and 10% or more of the Daily Value for protein.There is also researchthat includes lean pork as part of the heart-healthyMediterranean diet.
Are carrots and turnips healthy?
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Why is free-range heritage pork loin roast preferred?
The free-range pork tends to be juicier and more flavorful, often attributed to how the pigs are raised—grazing in open pastures on a vegetarian diet. They are also not crossbred, and they’re exposed to fewer chemicals than pigs raised in industrial farm-type settings.
Can I make this ahead?
Absolutely. Cook the pork roast and the vegetables the day before. Let it all cool down before refrigerating. Place the vegetables in one container and the gravy in another. The pork should be in its own container, and when it’s good and cold, we suggest carving it into even slices so it’s easier to reheat the following day.
Frequently Asked Questions
What is ploughman’s chutney?
Ploughman’s chutney is a flavorful spread primarily made of various vegetables and fruits, such as carrots, cauliflower, onions, tomato paste, dates and apples, plus flavorings and seasonings, such as sugar, barley malt extract, black pepper, cardamom, cinnamon, cloves, garlic, ginger and more.
Cook Mode(Keep screen awake)Ingredients1 ½poundscarrots, cut into 1-inch pieces1 ½poundsparsnips, peeled and cut into 1-inch pieces3tablespoonsextra-virgin olive oil, divided2teaspoonsfresh thyme leaves, divided¾teaspoonsalt, divided¾teaspoonground pepper, divided2poundsboneless pork loin roast, preferably free-range heritage pork1teaspoonhoney1cupdry hard ciderPloughman’s chutney or Bramley applesauce for serving
Cook Mode(Keep screen awake)
Ingredients
1 ½poundscarrots, cut into 1-inch pieces
1 ½poundsparsnips, peeled and cut into 1-inch pieces
3tablespoonsextra-virgin olive oil, divided
2teaspoonsfresh thyme leaves, divided
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
2poundsboneless pork loin roast, preferably free-range heritage pork
1teaspoonhoney
1cupdry hard cider
Ploughman’s chutney or Bramley applesauce for serving
Directions
Preheat the oven to 400°F.
Toss carrots and parsnips in a large bowl with 2 tablespoons oil, 1 teaspoon thyme and 1/4 teaspoon each salt and pepper. Spread evenly in a roasting pan. Rub pork with the remaining 1 tablespoon oil and season with the remaining 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Place the pork, fat-side up, on top of the vegetables.
Roast, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 50 to 65 minutes.
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.
Slice the pork and serve with the vegetables, sauce and chutney (or applesauce), if desired.
Originally appeared: EatingWell Magazine, April 2019
Rate ItPrint
Nutrition Facts(per serving)272Calories9gFat23gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
