| | Directions | | Heat oven to 400°. Lightly oil bottom of (15 x 10" dish - I used large heavy jelly roll pan). Place pork in center; season with salt and pepper. In a small bowl, combine mustard, honey and 1 TBS. sage, spread on top and sides of pork. Toss the vegetables and pears with olive oil, salt, pepper, and remaining sage. Arrange around pork, add 1/2 cup water. Bake until center of meat registers 145° F on meat thermometer, 30 - 45 minutes. Move pork to heated platter, tent with foil and allow to rest. Return vegetables to oven if they need additional cooking (5 - 10 minutes) Allow pork to rest 5 - 10 minutes prior to slicing, slice thinly for service. Serves 4 - 6 |
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| Ingredients | | - |  | 2 pounds Center-cut boneless pork loin roast |
| - | | Kosher salt and freshly ground black pepper |
| - | | 1 1/2 tablespoons Dijon mustard |
| - | | 1 1/2 tablespoons Honey |
| - | | 2 tablespoons roughly chopped sage, divided |
| - | | 1/2 pound Carrots, peeled and cut into serving size |
| - | | 1/2 pound Parsnips, peeled and cut into serving size |
| - | | 2 Firm, but ripe Bosc Pears, quartered, cored and stemmed |
| - | | Olive oil |
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