Recipe: Irish pork roast with roasted root vegetables

Ingredients

680g carrots, cut into 2.5cm pieces
680g parsnips, peeled and cut into 2.5cm pieces
3 tbsp extra virgin olive oil, divided
2 tsp fresh thyme leaves, divided
¾ tsp salt, divided
¾ tsp ground pepper, divided
1kg boneless pork loin roast
1 tsp honey
1 cup dry hard cider
Mrs Balls chutney or applesauce for serving

Method

1. Preheat oven to 200°C.

2. Toss carrots and parsnips in a large bowl with 2 tablespoons oil, 1 teaspoon thyme and ¼ teaspoon each salt and pepper.

3. Spread evenly in a roasting pan.

4. Rub pork with the remaining 1 tablespoon oil and season with the remaining 1 teaspoon thyme and ½ teaspoon each salt and pepper.

5. Place the pork, fat-side up, on top of the vegetables.

6. Roast, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 65°C, 50 to 65 minutes.

7. Transfer the pork to a clean cutting board. Tent with foil and let rest for 15 minutes.

8. Transfer the vegetables to a large bowl and stir in honey.

9. Place the roasting pan over two burners on high heat. Add cider and cook, scraping up any browned bits, until reduced by half, 3 to 5 minutes.

10. Slice the pork and serve with the vegetables, sauce and chutney (or applesauce), if desired.

Recipe supplied by Robb Walsh for Eating Well