Roast Pork With Potato, Parsnip And Pear

• 3 cloves large garlic
• 2 tsp fennel seeds
• 2 tbsp rosemary leaves
• 2 tbsp oil
• 2 tsp paprika
• 1 None pork loin roast (abut 4 1/2 lbs), boned, skin scored
• None None Sea salt flakes
• 4 None parsnips, peeled and quartered
• 4 None pears, peeled, quartered and cored
• 4 None Yukon Gold potatoes, peeled and cut into wedges
• 2 None oranges, peel grated and oranges juiced

1. Preheat the oven to 450u0b0F. Place a rack in a large roasting pan. Use a mortar and pestle to lightly crush garlic, fennel seeds and half of rosemary. Mix in 1 tsp oil and paprika and season well.
2. If loin is rolled and tied, use a small knife to make a slit between fat and flesh at each end of pork. Push paste through to center with a small spatula. If loin is not rolled and tied, remove skin and fat in one piece. Place skin on a board, fat-side up, and spread with paste. Place skin back onto pork and tie at intervals with string to secure. Pat skin dry with paper towels.
3. Brush 1 tbsp oil all over skin and rub in a generous amount of sea salt, pushing well into slits. Place pork on rack. Roast for 20 mins, until skin begins to brown.
4. Meanwhile, toss parsnip, pear, potato, orange peel and juice with remaining rosemary and oil. Place on a foil-lined baking pan. Reduce oven to 350u0b0F. Bake vegetables and pork for 1 hour 30 mins, until crackling is golden and crisp and vegetables are tender. Toss vegetables occasionally, adding a little water if starting to burn.
5. Let pork stand in a warm place for 15 mins. Carve into slices and arrange on a serving platter with vegetables.

garlic, fennel seeds, rosemary, oil, paprika, pork loin roast, salt flakes, parsnips, potatoes, oranges

Taken from recipes-plus.com/api/v2.0/recipes/25196 (may not work)