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Pork, Parsnips, Pears & Potatoes

Pork, Parsnips, Pears & Potatoes

5 from 1 vote


  • 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


  • 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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