Sautéed Pork With Parsnips
This recipe combines tender pork with savory parsnips in a flavorful and comforting dish that is perfect for a weeknight dinner. The earthy flavors of parsnips are complemented by fresh thyme, creating a delicious harmony on the plate. Serve the pork and parsnips over a bed of egg noodles for a satisfying meal that is sure to impress.
— Constant Cookbook
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
Instructions
- 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.
- <b>Quick Tips:</b> 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 <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 2.
Comments
No comments found.