Sautéed Pork with Parsnips

Sauteed Pork with Parsnips is rated 4.3 out of 5 by 3.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2

Here, the simplest ingredients combine to make an easy and delicious dinner: quickly sautéed pork medallions with sweet, nutty parsnips. Serve them with egg noodles tossed with olive oil, fresh thyme and lots of fresh pepper. This recipe can easily be doubled.

Ingredients:

  • 3 Tbs. extra-virgin olive oil
  • 10 oz. parsnips, peeled and cut into 1/2-inch pieces
  • 2 shallots, minced
  • 2 tsp. plus 2 1/2 Tbs. minced fresh thyme
  • Coarse kosher salt and freshly ground pepper, to taste
  • 3 oz. wide egg noodles
  • 8 to 10 oz. pork tenderloin, cut crosswise into rounds 1/2 inch thick
  • All-purpose flour for dredging
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry vermouth

Directions:

In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the parsnips and sauté for 2 minutes. Add the shallots and 2 tsp. of the thyme. Season with salt and pepper and sauté until the parsnips start to brown, about 4 minutes. Transfer to a plate.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles, stir well and cook until tender, about 7 minutes. Drain the noodles and return them to the pot. Stir in 1 Tbs. of the olive oil and 1 1/2 Tbs. of the thyme. Season with salt and pepper. Cover to keep warm.

Meanwhile, season the pork on both sides with salt and pepper. In the same fry pan used for the parsnips, warm the remaining 1 Tbs. olive oil over medium-high heat. Dredge the pork in flour, shaking off the excess, and add the meat to the pan. Cook, turning once, until lightly browned, about 2 1/2 minutes per side. Transfer to a plate.

Add the broth, vermouth and parsnip mixture to the fry pan and bring to a boil, stirring to scrape up the browned bits. Reduce the heat to medium and simmer, stirring occasionally, until the parsnips are tender, about 8 minutes. Add the pork and any juices from the plate. Simmer, turning the pork occasionally, until the pork is cooked through and the sauce thickens, about 2 minutes. Adjust the seasonings with salt and pepper. Sprinkle with the remaining 1 Tbs. thyme.

Divide the pork between 2 plates and spoon the parsnips and sauce over the top. Divide the noodles between the plates and serve immediately. Serves 2.

Quick Tips: The noodles could be replaced with rice or bulgur wheat, and carrots, sliced onions, rutabaga or sweet potatoes could stand in for the parsnips. For a slightly sweet version, try dry sherry or Marsala in place of the vermouth.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 5 out of 5 by from Simple and quick I literally googled parsnips an pork and 25 or so mins later I had this. My husband said it got better with each bite. The flavors are subtle and simple but very good. I substituted onions for shallots because I didn't have any and dry thyme for fresh. Also I just tossed the noodles in. And it still worked. I look forward to some left overs. Imagine the flavors will get better.
Date published: 2019-03-18
Rated 3 out of 5 by from Too much work for the result I made this with carrots instead of parsnips and marsala instead of white wine (as suggested in the "quick tips". The taste was pleasant, but no more than any other sweet-ish pork tenderloin dish. Not impressed with this recipe.
Date published: 2018-05-13
Rated 5 out of 5 by from Easy and good; double sauce for 4 people I didn't have parsnips, so I substituted with carrots. It made the meal more colorful. The trick is not to overlook the pork, otherwise it can get chewy. So be sure all the pieces are a similar size so they cook evenly. I doubled the sauce and only used a 1 pound tenderloin. It was enough for 5 people. I would make this again.
Date published: 2014-04-28
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