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- 1 1/2 pounds boneless pork loin
- Salt
- Ground black pepper
- 3 tablespoons Pickapeppa or Worcestershire sauce
- 1 tablespoon olive oil
- 3 - 4 small parsnips, peeled and sliced
- 2 pears, cored and sliced and/or chopped
- 1/2 cup pear nectar or apple juice
- Fresh Italian (flat-leaf) parsley (optional)
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 the 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 skillet. Return pork to skillet. Cook for 5 minutes more or just until a trace of pink remains. 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. If desired, sprinkle with parsley.
- Servings Per Recipe 4,
- cal. (kcal) 399,
- Fat, total (g) 15,
- chol. (mg) 94,
- sat. fat (g) 4,
- carb. (g) 28,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 15,
- pro. (g) 38,
- vit. A (IU) 49,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 318,
- Potassium (mg) 979,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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