Glazed Pork Roast With Carrots, Parsnips & Pears

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
657
FAT
111%
CHOL
71%
SOD
15%

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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

1/2 lb. carrots (3 or 4), peeled

1-1/2 Tbs. olive oil; more for the pan

1-1/2 Tbs. honey

2 firm but ripe Bosc pears, quartered, cored, and stemmed

One 2-lb. center-cut boneless pork loin roast

2 Tbs. roughly chopped fresh sage

1-1/2 Tbs. Dijon or grainy mustard

1/2 lb. parsnips (3 or 4), peeled

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