Photo: Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips Recipe
Ingredients
- 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
Directions
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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By 6bohunks
on April 14, 2013
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I really like this recipe. I found it a few years back while watching Robin make it on t.v. We use it for all of our pork roasts! I did not even know what Parsnips or Turnip were until I set out to make this. I think if you are used to cream of whatever soups, meals with a lot of preservatives, or sugar you might not like this. For those of us who can not and do not cook with those ingredients will find this a very refreshing taste! Thank you.
By foxmeadowfarm
Tennessee
on March 07, 2013
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Recipe is easy but it was not to our taste at all. I could eat it but my husband and children could not stand the taste. I hate to say it but the whole roast is going out to the dog today. I followed the recipe exactly including the parsnips. I did not think you could go wrong with all the jams in it, but will not be making it again. It came out looking gorgeous but terrible tasting. My family asked me to throw the recipe out, as well.
By whoopi725_5299159
Piedmont, SC
on October 22, 2010
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I wanted the taco recipe that she converted from the pork roast and was quite disappointed that I am unable to locate it.
Read all 33 reviews