Glazed Pork Roast with Carrots, Parsnips and Pears

     I have always known that meat can be roasted beautifully in a dutch oven, but until today I haven't actually given it a try.  All one has to do is look at the perfectly browned and juicy roasts entered in the World Championship Cook Offs to see how well a dutch oven can cook meats.  This recipe for Glazed Pork Roast with Carrots, Parsnips and Pears from a Dec. 2003 edition of Fine Cooking magazine hits it out of the park with a honey-mustard crusted loin of pork and crispy roasted vegetables.  The sweetness of the pears, carrots and parsnips combines with the honey to give just the right balance to the flavor of the pork.  I made this in my 12 inch dutch oven with 14 coals in a ring around the bottom and the lid completely covered with coals, at least 30 or more.  Without peeking, I left it to cook for 1 hour and 15 minutes.  My 2 1/2 pound roast was cooked through and wonderfully juicy, I can't remember when I've had a pork roast that was as tender and flavorful as this was.  The original recipe calls for fresh sage, I opted to use thyme I still had in the garden.  You may think it looks charred but the glaze is supposed to blacken and form a crunchy crust.  This gourmet dutch oven dinner is as economical as a weeknight meal but elegant enough to serve for a special occasion.

Glazed Pork Roast with Carrots, Parsnips and Pears
One 2 pound center-cut boneless pork loin roast
Salt and freshly ground black pepper
2 Tblsp Dijon or wholegrain mustard
2 Tblsp honey
2 Tblsp freshly chopped sage OR thyme
3 or 4 carrots, peeled and sliced into thick pieces
3 or 4 parsnips, peeled and sliced into thick pieces
2 firm but ripe Bosc pears, cored, stemmed and cut into thick slices
2 Tblsp olive oil

     Lightly oil or spray 12 inch or larger dutch oven.
     In small bowl, mix the mustard, honey and half of the sage OR thyme.
     Place vegetables and pear slices in dutch oven. Toss with olive oil and remaining sage OR thyme; season with salt and several grinds of pepper.
     Place pork in center of dutch oven; arrange vegetables around roast.
     Spread the top and sides of the pork roast with the honey-mustard mixture.
     Bake at 400 degrees for one hour and fifteen minutes or until pork registers 145-155 degrees in the center.
     Allow roast to rest for 10-15 minutes before carving.

Surround roast with vegetables then cover with honey-mustard glaze

Bake at 400 degrees for one to one and a quarter hours

Be sure to spoon some of the sweet, mustardy juices over the succulent pork,