Pork roast with caramelized parsnips

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Nb persons: 4
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Active 10m Total 1h 5m S&p
1 tsp	fennel
1 tsp	orange zest
1 tsp	coarsely chopped rosemary plus 1 sprig
1 boneless pork loin roast (2.5lbs), tied with twine
1.5 lbs	parsnips, peeled and cut into 3" long wedges, 1/2" thick
2 tbsp	evoo

1) preheat oven to 425F. Grind 2tsp salt, 1/2tsp pepper, fennel, zest, and rosemary in mortar and pestle. Rub mixture all over pork, and insert rosemary sprig under twine. Transfer to large, heavy cast iron skillet or roasting pan.

2) roast 20m. Toss parsnips with oil and 1/2 tsp salt, arrange around pork. Roast 20m. Stir parsnips. Roast until pork reaches 140F, about 15m. Transfer pork and parsnips to platter, let rest 15 mins before untying and thinly slicing pork. If parsnips are not uniformly golden, return to oven for 5ish mins while pork rests.

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