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very easy
Prep Time
10 mins
Total Time
1 h 30 m


2 lb
boneless pork sirloin roast
1 kg
2 tbsp
Compliments Canola Oil, divided
30 mL
1 tbsp
dried thyme
15 mL
1/2 tsp each
salt and pepper, divided
2 mL
1 bag
parsnips 7 or 8
350 g
head garlic
2 cups
Compliments Apple Cider
500 mL
1 tsp
5 mL
2 tbsp
Compliments Liquid Honey
30 mL
1 tbsp
Compliments Unsalted Butter
15 mL
2 tbsp
finely chopped Compliments Chives
30 mL


Step 1

Preheat oven to 190°C (375°F). Rub all sides of the pork roast with 1 tbsp (15 mL) of the canola oil; season with the thyme and most of the salt and pepper. Peel the parsnips and quarter lengthwise. Pull apart the head of garlic, peel and roughly crush the cloves.

Step 2

Heat a large frypan over medium-high heat. Brown the pork on all sides, about 5 min.; transfer to a roasting pan. Using the same frypan, bring the remaining 1 tbsp (15 mL) canola oil to medium-high heat. Add the parsnips, garlic, remaining salt and pepper. Cook, turning often, until parsnips are golden and lightly caramelized, about 3 min. Place the parsnips and garlic in a single layer around the pork in the roasting pan. Roast 30 min. then pour the apple cider into the roasting pan. Continue roasting another 30 min., basting 2 or 3 times, or until the pork reaches an internal temperature of 71°C (160°F).

Step 3

Transfer the pork to a cutting board to rest. Place parsnips on a serving platter; keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a simmer. Meanwhile, in a small dish, whisk the cornstarch with 2 tbsp (30 mL) water until smooth then whisk in the honey. Whisk this slurry into the pan juices, simmer until thickened, 2 to 3 min. Turn off heat; whisk in the butter until melted and emulsified.

Step 4

Slice the pork roast across the grain. Arrange slices on the platter alongside the parsnips and garlic. Pour the apple cider sauce over the pork. Garnish with chives to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
19 g
Saturated Fat:
5 g
43 g
4 g
25 g
140 mg
51 g
410 mg
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