Directions:
- Heat oven to 424°F On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.
- Meanwhile, heat 2 tsp of remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
- Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
- Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetable.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1697.22 Kcal (7106 kJ) | ||
| Calories from fat | 1496.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 166.24g | 256% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 214.4mg | 9% | |
| Potassium | 1377.34mg | 29% | |
| Total Carbs | 27.83g | 9% | |
| Sugars | 12.05g | 48% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 22.41g | 45% | |
| Vitamin C | 21mg | 35% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 100.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 395.38 Kcal (1655 kJ) | ||
| Calories from fat | 348.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.73g | 256% | |
|---|---|---|---|
| Cholesterol | 38.03mg | 54% | |
| Sodium | 49.95mg | 9% | |
| Potassium | 320.86mg | 29% | |
| Total Carbs | 6.48g | 9% | |
| Sugars | 2.81g | 48% | |
| Dietary Fiber | 1.66g | 29% | |
| Protein | 5.22g | 45% | |
| Vitamin C | 4.9mg | 35% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.2mg | 5% | |
| Calcium | 23.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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