savory
Roasted Pork with Farro and Winter Vegetables
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At A Glance
- Prep Time 15 minutes
- Cook Time 45 minutes
- Servings 6 Servings
- Cuts pork loin roast
Ingredients
Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.
Directions
- Preheat oven to 350°F. Prepare a rimmed baking sheet with aluminum foil.
- In a small bowl combine honey, melted butter, oil, garlic, mustard, salt, cinnamon, clove, and nutmeg. Mix until well blended. Reserve ¼ cup and set aside.
- Brush honey mixture all over the pork roast and place in the center of the prepared baking sheet, fat cap up. Set aside.
- In a large bowl combine brussels sprouts, parsnips, and squash. Drizzle with remaining honey mixture and toss until well coated. Arrange vegetables around pork on the pan.
- Place pan in preheated oven and roast until pork reaches an internal temperature of 145°F and vegetables are tender, about 45 minutes – 1 hour.
- Remove from oven. Transfer pork to a cutting board and allow to rest for 10 minutes. Use foil to transfer cooked vegetables and any liquids on the pan into a pot with the cooked farro. Stir until vegetables are evenly distributed.
- Slice pork and season with salt and pepper. Serve with vegetable and farro mixture. Drizzle with reserved honey mixture.
Nutrition
- Calories 690
- Protein 47 g
- Fat 34 g
- Sodium 660 mg
- Cholesterol 120 mg
- Saturated Fat 11 g
- Carbohydrates 53 g
- Fiber 9 g
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