Ingredients
- 1-1/2 lb. boneless pork loin
- 3 Tbsp. Pickapeppa or Worcestershire sauce
- 1 Tbsp. olive oil
- 3 to 4 small parsnips, peeled and sliced
- 2 pears, cored, sliced and/or chopped
- 1/2 cup pear nectar or apple juice
- Fresh Italian (flat-leaf) parsley (optional)
Preparation
Step 1
1. Slice pork 1/2-inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.
2. In a 12-inch skillet, heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining pickapeppa sauce and pear nectar into the skillet. Return pork to skillet. Cook 5 minutes more or until just a trace of pink remains in pork. Remove pork and vegetables to a serving platter. Continue to boil sauce, uncovered, until slightly thickened.
3. Pour sauce over pork and pear mixture to serve. Sprinkle with parsley. Makes 4 servings.
Nutrition Facts
Calories399, Total Fat (g)15, Saturated Fat (g)4, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)2, Cholesterol (mg)94, Sodium (mg)318, Carbohydrate (g)28, Total Sugar (g)15, Fiber (g)4, Protein (g)38, Vitamin C (DV%)19, Calcium (DV%)3, Iron (DV%)10, Percent Daily Values are based on a 2,000 calorie diet