Testing - Roast Pork with Apples and Parsnips

1 - The flavours were good but the roast was not. The art of butchering has weakened! The roast was gristly which detracted from the recipe. I made a few amendments to the recipe as well.

2-4 lb boneless pork butt roast
2 tbsp wholegrain mustard
2 tbsp honey
juice of 2 lemons
2 garlic cloves, pressed
leaves from 2 sprigs fresh thyme
4 Tbsps olive oil
2 firm baking apples peeled cored and cut into thin wedges lengthways
4 parsnips peeled and cut into thin wedges lengthways

1. Optional: untie and unroll your roast to cut out any gristly bits that might be lurking inside. Roll it up again into a roast and procede to step 2. 
2. In a large bowl mix together marinade ingredients: mustard, honey, lemon juice, garlic, thyme, olive oil.
3. Put the roast in the marinade and turn it a few times. Let it rest while you do the next steps.
4. Heat up a pan to brown the meat. Let it get nice and hot.
5. Meanwhile, prepare the parsnips and apples.
6. When the pan is hot, brown each side of the roast - this is a pretty quick procedure.
7. Cut up the parsnips into halves and then into thin wedges. toss in the remaining marinade, and arrange in a roasting pan, around the edges, where they will get more heat.
8. Peel and cut the apples into quarters, then into this wedges. Also toss in the remaining marinade, and arrange in the middle bottom of the roasting pan.
9. Finally, arrange the roast on top of the apples and pop in the oven for 40 minutes.
10. Check the temperature - the internal temperature should read 140F for doneness. 
11. Take the roast out of the oven and let it rest for about 10 minutes before carving.
12. Meanwhile, if the parsnip has not caramelized around the edges, pop back in the oven while the roast is resting.