Difficulty: Medium - experience needed
Dietary guidance: n g d
kosher salt and fresh-ground pepper
1 t whole fennel seeds
1 t finely grated orange zest
1 t coarsely chopped fresh rosemary, plus one spring
2 1/2 pound boneless pork loin roast, tied with kitchen twine
1 1/2 pound parsnips, peeled and cut into 3 x 1 inch pieces 1/2 inch thick
2 T EVOO
Preheat oven to 425
Using a spice grinder or mini chopper coarsely grind together 2 t salt, 1/2 t pepper, fennel, orange zest, and chopped rosemary.
Rub the spice mixture over the pork roast and insert the rosemary sprig under the twine. Transfer to a cast-iron skillet or an oven-proof skillet. Roast the pork for 20 minutes.
Toss parsnips with oil and 1/2 t salt. Arrange around the roast. Roast for another 20 minutes. Stir parsnips. Roast another 15 minutes or until the pork reaches 140 degrees.
Transfer pork and parsnips to a platter. Let the pork roast rest 10 minutes before slicing. You can return the parsnips to the oven if they're not evenly golden for another 5 minutes while the pork rests.