Rating: 3.5 stars
81 Ratings
  • 5 star values: 30
  • 4 star values: 13
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 3
Kate Merker

Gallery

Credit: Romulo Yanes

Recipe Summary

hands-on:
25 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. On a large rimmed baking sheet, toss the carrots, parsnips, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 20 minutes.

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  • Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper and coat with the fennel seeds. Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Cook the pork, turning occasionally, until browned on all sides, 6 to 8 minutes.

  • Transfer the pork to the baking sheet with the vegetables and roast until the pork is cooked through and the vegetables are tender, 16 to 20 minutes more. Let the pork rest for at least 5 minutes before slicing.

  • Meanwhile, wipe out the skillet, add the cider and honey, and whisk to combine. Boil until reduced by half, 4 to 6 minutes. Serve with the pork and vegetables.

Nutrition Facts

400 calories; protein 32g; carbohydrates 35g; sugars 17g; fiber 8g; fat 15g; saturated fat 3g; calcium 106mg; iron 3mg; sodium 620mg; cholesterol 92mg.
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