Skip to content
Savour the SensesRecipes for happiness
  • Home
  • About Me
  • Recipes

Pork, Parsnips, Pears & Potatoes

December 12, 2016 0 comments Article Fruit, Main Course, Meat, Vegetables

Pork-potatoes-parsnips-pears-glazed

It has been a snowy week up here in the mountains; we got over 2 feet of snow total! Not to mention, the temps were as cold as -15F some nights (with a windchill of -30F!). This kind of weather calls for some serious comfort food. Thanks to Jamie Oliver for, yet another, delicious inspiration!

Pork-Parsnips-PotatoesI chose to alter his original recipe for items I had in my pantry and flavors I was craving. This recipe is super easy and tastes like it stewed all day, even though it has only been about 30 minutes! This dish has the perfect balance of sweet, savory & tartness. I think it is important to cook your pork separately to ensure it is not overcooked. Also, if you feel your sauce is reducing too much, just add a splash of water to the pan. Feel free to switch up the glaze or add more root veggies!

Pork, Parsnips, Pears & Potatoes

Pork, Parsnips, Pears & Potatoes

5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1 pork tenderloin
  • 1/4 c Worcestershire
  • 1/4 c Olive Oil
  • 6 cloves garlic minced
  • 1 shallot julienned
  • 1 T black pepper
  • 1 T thyme chopped
  • 2 T high-heat oil such as canola or safflower
  • 1 large parsnip peeled & thinly sliced
  • 2 yukon gold potatoes thinly sliced
  • 2 pears peeled & thinly sliced
  • 1/4 c cider vinegar
  • 1/4 c brown sugar
  • parlsey

Instructions
 

  • Marinate the pork tenderloin in the Worcestershire sauce, olive oil, garlic, shallot, black pepper and thyme, turning half way through. (For at least 1 hour, up to 4 hours)
  • Preheat the oven to 375F.
  • Heat oil in a large sauté pan over high heat. Season pork with a small amount of salt & pepper and reserve the marinade.
  • Sear the pork tenderloin on all sides, then transfer to a baking sheet. Bake until internal temperature reaches 155F.
  • Meanwhile, add the potatoes and parsnips to the pan, add the reserved marinade and turn lower heat to medium.
  • Continue sautéing the potatoes and parsnips until they are almost cooked through, then add the pears.
  • Add the cider vinegar and brown sugar. Continue to sauté until vegetables are soft and sauce is reduced. NOTE: If you feel like your sauce is getting too thick or reducing too fast, just add a little water to the pan.
  • After pork has rested, slice and serve over pears, parsnips and potatoes. Top with the reduced sauce and parsley to serve.
Tried this recipe?Let us know how it was!

logo
Food Advertising by
Print Friendly, PDF & Email

Related Posts:

  • Glazed Pork Tenderloin w/ Caramelized Pears & Sweet Potatoes
    Glazed Pork Tenderloin w/ Caramelized Pears & Sweet Potatoes
  • The Awaiting Table School of Cookery in Italy
    The Awaiting Table School of Cookery in Italy
  • The Flavors of Florida Keys: Wreck Diver-Style Lionfish {Partner Post}
    The Flavors of Florida Keys: Wreck Diver-Style…
  • 30 Days of Holiday Recipes
    30 Days of Holiday Recipes
  • New York Restaurants: The Modern
    New York Restaurants: The Modern
  • Honey Rosemary Pears
    Honey Rosemary Pears
Tags: cider vinegar, comfort food, healthy, parsnip, pear, pork, potato, recipe, tenderloin, winter, worchestershire

Leave a Reply Cancel reply

Your email address will not be published.

Rate This Recipe!




Categories

  • Culinary 101 (8)
  • Guest Posts (24)
  • Quotes (1)
  • Recipes (338)
    • Appetizers (48)
    • Bread (1)
    • Breakfast (28)
    • Dessert (41)
    • Drinks (12)
    • Fruit (35)
    • Lunch (90)
    • Main Course (179)
    • Meat (108)
    • Salad (12)
    • Sauces (69)
    • Seafood (56)
    • Side Dishes (54)
    • Snacks (37)
    • Soup (29)
    • Vegetables (105)
  • Restaurants (18)
  • Travel (15)
  • Uncategorized (5)
  • Updates (12)

Tags

appetizer asian asparagus avocado baked baking basil beef bread breakfast carrot cheese chicken cilantro dessert dinner easy fish garlic guest post healthy italian lemon lime mexican onion pasta pork potato quick recipe red pepper rice salmon sauce seafood shrimp soup spicy spinach sweet throwback thursday tomato vegetarian zucchini
logo
Food Advertisements by
logo
Food Advertisements by
logo
Food Advertisements by
my foodgawker gallery
Certified Yummly Recipes on Yummly.com

Foodista Drink Blog of the Day Badge
logo
Food Advertising by
Privacy Policy

Copyright Savour the Senses 2023 | Theme by ThemeinProgress | Proudly powered by WordPress