Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 867
- Total Fat
- 37
- Saturated Fat
- 14
- Carbohydrates
- 76
- Dietary Fiber
- 7
- Sugar
- 46
- Protein
- 56
- Cholesterol
- 175
- Sodium
- 1352
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 45 min
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
Sauteed Snow Peas:
2 cups snow peas
1 tablespoon butter
Salt and ground black pepper
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:
- 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.