Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m. on Friday, Dec. 1.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Nov. 17.
GLAZED PORK ROAST WITH CARROTS, PARSNIPS AND PEARS
One 3-lb. pork loin roast (centre-cut, boneless)
Kosher salt and freshly ground black pepper
1 1/2 tbs. Maison Orphee Dijon or Old Fashioned grainy mustard
1 1/2 tbs. honey
2 tbs. roughly chopped fresh sage
1/2 lb. carrots (3 or 4), peeled
1/2 lb. parsnips (3 or 4), peeled
2 firm but ripe pears, quartered, cored, and stemmed (I used Bosc, but use whichever you prefer, or whichever is in season)
1/2 cup white wine, chicken stock or water
1 1/2 tbsp. olive oil; more for the pan
Heat the oven to 400 degrees F. Lightly oil the bottom of a medium roasting pan or 15×10-inch Pyrex dish and set the pork in the centre. Season the pork with salt and pepper.
In a small bowl, mix the mustard, honey, and half of the sage; spread on the top and sides of the pork. If the carrots and parsnips are thick (about 1 inch or larger around), cut them in half or quarters lengthwise so that they’re all roughly the same thickness (about 1/2 inch thick at their thickest part).
Toss the vegetables and pear wedges with the olive oil and the remaining sage, season with salt and several grinds of pepper, and arrange around the pork.
Pour 1/2 cup wine, broth or water into the pan (pour around the roast and not on top of it) and roast in the centre of the oven until an instant-read thermometer inserted in the center of the roast registers 145 degrees F, 40 to 45 minutes.
(The cooking time will vary widely depending on the thickness of the roast; start checking early, and check frequently once the temperature reaches 130 degrees F.)
Transfer the pork to a carving board. (If the vegetables and pears aren’t fully tender by the time the pork is done, return them to the oven until tender, 5 to 10 minutes.)
Let the pork cool for 5 minutes before slicing thinly. Serve with vegetables, pears and pan juices.