This rosemary pork with roasted parsnips and pears is special enough to serve at a holiday dinner, but easy enough to enjoy for a weekday supper.
Pork, parsnips and pears, oh my. I can honestly say that I've never put these three ingredients together in the same dish before. What was the inspiration? A new baking dish. Seriously.
The fine folks over at Revol asked me if I'd like to try out some of their beautiful dishes and cookware, and after one spin around their website, it was a big ol' yes.
Revol is a family owned business that's been around since 1768. They started in Lyon, so naturally I'm a fan since I love so many things that come out of France. They've gone from stoneware to simply stunning porcelain where the dishes are part works of art, but also very functional. They make their own clay, molds and colors, so they're really unique items. And of course everything from their dutch ovens to their tajines and pizza stones are food safe with no chemicals or cadmium.
I had a field day getting some wonderful new serving platters that you'll be seeing a lot more of on Tasting Page. Don't you love these colors and simple, but elegant designs?
I didn't have a good go-to baking dish that was worthy of serving when company or friends came by, so this beauty became mine. Seeing as we're entering the holiday season, I thought this could make a nice showing at an upcoming party.
I also wanted to do something besides turkey or chicken to show off my new dish, so I went with the other white meat - pork. Poor pork never gets as much love as some of the other meats around the holidays. Parsnips and pears are a fun little combo that lends some nice sweetness, which pork often craves. And who doesn't love rosemary?
So enjoy this rosemary pork with roasted parsnips and pears at your next holiday function, or make it to spruce up date night of evening with friends. And as a bonus gift, enjoy $10 off your Revol purchase when you use this link.
Rosemary Pork with Roasted Parsnips and Pears
- 2 boneless pork loin chops
- 2 cloves garlic, minced
- 1 tablespoon dijon mustard
- 2 sprigs of rosemary, stems removed and minced (about 2 tablespoons, divided in 2)
- 1 lemon
- 3 tablespoons olive oil (divided into 1 tablespoon each)
- 2 small parsnips
- 2 small pears - cored with stem and seeds removed
- Salt and pepper
- Preheat the oven to 450.
- Rinse and pat dry the pork. Place the garlic, dijon, 1 tablespoon of the rosemary and 1 tablespoon of the olive oil in a glass dish, big enough to hold the pork side by side. Zest the lemon and add to the dish, along with the juice of 1/2 of the lemon. Reserve the other half for the parsnips. Whisk the marinade ingredients together and then add the pork and coat both sides. Season with salt and pepper. Allow to sit on the counter while you prepare the vegetables, up to an hour.
- Peel the parsnips and remove the ends. Cut in half. Cut each half down the middle and then slice into thin strips. Try and make them even so they'll cook at the same rate. Place the parsnips in a low baking dish and pour one tablespoon of olive oil on top, along with the juice of the other half of the lemon, rosemary, and salt and pepper. Stir so the vegetables are well-coated. Place in oven and cook for 20 minutes, then stir and cook for another 10 minutes, or until the vegetables just begin to brown.
- Meanwhile, heat a pan on the stove with 1 tablespoon of olive oil. Once hot, add the marinated pork and sear about 2-3 minutes each side until a nice crust forms. Remove from heat.
- Cut the pear into thin strips to match the size of the parsnips.
- When parsnips are just beginning to brown, remove from the oven. Toss in the pears and place the pork on top and return to the oven. Cook another 5 minutes or until the pork is cooked through on the inside.
I received compensation and dishes for review from Revol and the Association of Food Bloggers, but all opinions are always my own.