Roast Pork Loin

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Roast pork loin with pears and root vegetables

2 tbsp. Dijon mustard

3 tbsp. chopped fresh rosemary

3 lb. pork loin roast

4 tbsp. olive oil

Salt and pepper

5 medium parsnips, peeled and cut into finger sized pieces

5 medium carrots, peeled and cut into finger sized pieces

4 firm pears, peeled, cored and cut in quarters

1 tbsp. all purpose flour

1 carton (200 ml) pear nectar

1 cup water

2 tbsp. balsamic vinegar

Preheat Oven To: 450

Serves:  6 - 8

Serve With:  Dry red wine, mushroom leek soup and fresh white baguette.

Preheat oven to 425.  Mix Mustard with 2 tbsp. rosemary and spread over fat side of pork loin.  Place in large roasting pan with 2 tbsp. olive oil.  Season.  Roast for 25 minutes.  Meanwhile toss vegetables and pears with remaining rosemary and oil until well coated. Season.  After 25 minutes reduce temperature to 325 and add vegetable/pear mixture to pan (You may need a second roasting pan.)  Return to oven and roast 70 minutes, turning vegetables occasionally.  When pork and vegetables are cooked, remove to serving dish and keep warm.  Add flour to roasting pan and place over medium heat.  Cook, stirring for 2 to 3 minutes.  Gradually add pear juice and water, bring to boil and simmer 5 minutes.  Season and add vinegar.  Serve with pork.