Pork Braised With Autumn Vegetables
- 3 tablespoons butter
- 2 purchased mustard-marinated pork
- ten derloins - (2 lbs total) each cut crosswise
- into 3 pieces, patted dry
- 2 parsnips peeled, and cut into 1" pieces - (abt 1 1/2 cups)
- 3 cups cubed peeled seeded butternut squash
- 1 cup frozen petite whole onions
- 1 can low-salt chicken broth - (14 1/2 oz)
- 2 tablespoons chopped fresh thyme
- 3 tablespoons coarse-grained Dijon mustard
- Salt to taste
- Freshly-ground black pepper to taste
Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.
Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.
This recipe yields 6 servings.