A modern take on a traditional dish. Pairs well with smooth wines such as Pinot Noir and Red Zinfandel
3lbs pork loin
2 lb carrots
2 lb parsnips
2 Tbsp olive oil
1 1/2 Tbsp lemon juice
6 -7 sprigs fresh thyme
Salt and ground pepper
Blake Hill’s Rhubarb with Dandelion & Honey Jam
1
Preheat oven to 375˚F and line two sheet trays with parchment paper
2
In bowl, combine thyme with 1 Tbsp each of salt & pepper
3
Pat dry pork loin, lightly brush with olive oil, then rub with thyme seasoning
4
Heat 1 Tbsp of olive oil in a skillet on high heat and sear pork until golden on all sides (about 3-4 minutes per side)
5
Place pork on 1st sheet tray and onto oven's middle rack for 35 minutes until reaches internal temperature of 145 F
6
Slice vegetables at an angle, toss with olive oil and season with salt and pepper
7
Lay vegetables on 2nd sheet tray and place on oven's bottom rack for 25 - 30 minutes
8
Combine Blake Hill’s Rhubarb with Dandelion & Honey Jam with lemon juice and glaze pork and vegetables with brush
9
Return both trays to oven for 5 minutes, then remove and let pork sit 7 - 10 minutes before slicing ~ and Enjoy!
