30 Minute Meal

Pork Loin with Pears and Parsnips

You probably think that this dish is going to be really snooty and fancy, what with a name like “Pork Loin with Pears and Parnsips”. If you say it with your nose stuck in the air and your little finger out, it sounds really fancy, like it has a ton of exotic and expensive ingredients and takes all day to make, and probably bad for you to boot.

 But I will let you in on a little secret – this dish is super simple, both in ingredients, technique, and time. Ok, that’s three things and not two. But the fact is, this recipe is a fall goldmine – simple, cheap (Better Homes and Gardens claims it costs $2.37 per serving!) and with just under 400 calories per serving, healthy! It is also very flavorful, and I loved the combination of parsnips and pears! Have you ever had a parsnip before? This was my first time, though I have been wanting to try it for a while now. It looks like an albino carrot, and it smells like a carrot, too. It tastes kind of like a carrot-potato cross, and we all agreed it was good.

Pork Loin with Pears and Parsnips (Better Homes and Gardens Magazine, November 2010, page 190)
 Yield: 4 Servings
Time: 25 minutes

1 1/2 pound boneless pork loin
3 Tbsp Worcestershire sauce
1 Tbsp olive oil
3-4 small parsnips, peeled and sliced
2 pears, cored, sliced and chopped
1/2 cup apple juice
fresh parsley, chopped

Slice pork into 1/2′ thick slices.
Sprinkle lightly with salt and pepper, and brush lightly with 1 tbsp of the Worcestershire sauce.
In a large skillet, heat oil over medium heat – add pork and brown on each side.
Remove to a platter and keep warm.
In the same skillet, cook parsnips and pears, stirring occasionally, for 5 minutes, or until the parsnips are crisp-tender. (NOTE: If your pears are very ripe (ie, soft), wait a few minutes before adding them to the skillet, otherwise they will just cook to mush).
Stir in the remaining Worcestershire sauce and the apple juice.
Return the pork to the skillet and cook 5 minutes more, or until the pork is done and just a trace of pink remains inside.
Remove the pork and vegetables to a serving platter.
Continue to bil the sauce, uncovered, until slightly thickened (just a a few seconds to a minute more)
Pour sauce over the pork/pear mixture and sprinkle with parsley.

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  • Reply
    October 29, 2011 at 10:54 PM

    ummo – this dish sounds devine, me being a fan of pears and parsnips. Great alliteration too.

  • Reply
    October 30, 2011 at 1:11 AM

    looks gorgeous…such a nice color imparted n very tempting..;)
    Tasty Appetite

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