Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips

Total Time:
1 hr 10 min
15 min
10 min
45 min

4 servings

  • 1 (3 pound) pork loin
  • Salt and ground black pepper
  • 1 cup chopped fresh strawberries
  • 1/2 cup strawberry preserves
  • 1/4 cup raspberry preserves
  • 1/4 cup boysenberry preserves
  • 1 teaspoon ground cumin
  • 2 parsnips, peeled and cubed
  • Olive oil cooking spray
  • Sauteed Snow Peas, recipe follows
Watch how to make this recipe.
  • Preheat oven to 400 degrees F.

  • Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.

  • In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.

  • Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.

  • Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).

  • Let the pork rest for 10 minutes.

  • Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).

Sauteed Snow Peas:
  • 2 cups snow peas

  • 1 tablespoon butter

  • Salt and ground black pepper

  • In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.

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