Pork, Parsnips, Pears & Potatoes
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!
I 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
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.
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