Pork Roast with Caramelized Parsnips
Ingredients
- Coarse salt and freshly ground pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon finely grated orange zest
- 1 teaspoon coarsely chopped fresh rosemary, plus one sprig (optional)
- 1 boneless pork loin roast (2 1/2 pounds), tied with kitchen twine
- 1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick)
- 2 tablespoons extra-virgin olive oil
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