- 6 or so medium sized parsnips (enough to line the bottom of a 9x12" roasting pan)
- 2 honeycrisp apples
- 3 half-inch thick pork loins
- brussels sprouts (enough to fit in an 8x8" pan)
- plenty of olive oil
- 1 meyer lemon
- salt and pepper
- Heat the oven to 425 degrees
- Cut the brussels in half and place in an 8x8" roasting pan with generous amounts of olive oil. Sprinkle with salt and the juice of 1/4 of a meyer lemon. Place in the oven and roast for at least 25 minutes, checking in after that to make sure they get crisp but not too burned. Turn them over every 10 minutes while roasting. When finished, toss with the juice of 1/2 a meyer lemon and a bit more salt if necessary.
- Peel the parsnips and cut into 1/4 inch thick rounds. Toss with generous olive oil and place in a roasting pan. Sprinkle with salt and roast for 20 minutes.
- Slice the apples to a thickness that matches the parsnips. Once the parsnips have roasted for 20 minutes, add the apples and roast for another 5.
- Season the pork loins with salt and pepper, place on top of the apples and parnsips, add a little bit of olive oil to the top of each pork loin, then put it all back in the oven. After 15 minutes, flip the pork loins and roast for 5 more minutes. Check to make sure the meat is thoroughly cooked before removing from the oven.
- Let the pork loins sit for 3 minutes after cooking, then place on top of a bed of apples, parsnips and brussels sprouts.
I didn't do the recipe exactly like what you see above - I gave the parsnips less time in the first roast (pre-pork loin) and they weren't quite done when the pork was done. This is my estimate based on how long they took after I removed the pork.