Pork Roast With Carmelized Parsnips1

• 1 t whole fennel seeds
• 1 t finely grated orange zest
• 1 t coarsely chopped fresh rosemary
• 1 boneless pork loin roast (2 1/2 pounds) tied with kitchen twine
• 1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick)
• 2 T olive oil

1. Preheat oven to 425 degrees.
2. Coarsely grind salt, 1/2 t pepper, fennel seeds, orange zest, and chopped rosemary in a spice grinder or mini-chopper.
3. Rub spice mixture over pork.
4. Transfer to a large, heavy oven-proof cast-iron skillet or roasting pan.
5. Roast pork for 20 minutes.
6. Toss parsnips with oil and 1/2 t salt and arrange around the pork.
7. Roast for 20 minutes.
8. Stir parsnips.
9. Roast until instant-read thermometer inserted into the center of the pork reaches 140 degrees; about 15 minutes more.
10. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing.
11. If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.

fennel seeds, orange zest, fresh rosemary, pork loin, parsnips, olive oil

Taken from www.epicurious.com/recipes/member/views/pork-roast-with-carmelized-parsnips1-50146498 (may not work)