2 apples, cored and cut into 6 wedges (a corer/wedger tool is good)
2 pears, cored and cut into 6 wedges
4 parsnips, peeled and cut into chunks
1 large onion, cut into 8 wedges
2 cloves garlic, unpeeled
2 tbsp lemon juice
2 tbsp sugar
2 tbsp butter, diced small
3lb rolled roast pork
Salt and pepper
5 thyme sprigs
1 tbsp olive oil
1 tbsp butter
Mix the apples, pears, parsnips, onion, garlic, lemon juice, sugar and butter together in a large bowl, then place in the bottom of a tajine or roasting pan.
Season the roast with salt and pepper, then rub all over with one thyme sprig. Melt the butter with the olive oil in a large frying pan, brown the roast, place on top of the fruit and vegetables, scatter the remaining thyme sprigs around, then cook in a 400 F oven for 1 1/2 hours, stirring the fruit and vegetables a couple of times.