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Ingredients

• 1 3 1/2- to 4-pound  boneless pork top loin roast (double loin, tied)
• 2 tablespoons  cooking oil
• 1 tablespoon  bottled minced garlic or 6 cloves garlic, minced
• 1 teaspoon  snipped fresh rosemary
• 1 teaspoon  snipped fresh thyme
• 1/2 teaspoon  salt
• 1/4 teaspoon  ground black pepper
• 2 lb.  parsnips and/or carrots, peeled and cut into 1-1/2- to 2-inch pieces
• 5 to 6 medium  pears, peeled, quartered, and cored (stems intact, if desired)
• 1-1/2 cups  port wine
• 1 tablespoon  cornstarch
• 2 tablespoons  cold water

Description

Ideal For Entertaining, The Pork Roast Is Cooked In A Wine Sauce For This Dinner Recipe.

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