Pork Loin with Parsnips and Pears
pounds boneless pork loin
Ground black pepper
tablespoons Pickapeppa or Worcestershire sauce
tablespoon olive oil
small parsnips, peeled and sliced
pears, cored and sliced and/or chopped
cup pear nectar or apple juice
Fresh Italian (flat-leaf) parsley (optional)
- Slice pork 1/2 inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.
- 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.
- Pour sauce over pork and pear mixture to serve. If desired, sprinkle with parsley.
Nutrition Facts(Pork Loin with Parsnips and Pears)
- Per serving:
- 399 kcal cal.,
- 15 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 94 mg chol.,
- 318 mg sodium,
- 28 g carb.,
- 4 g fiber,
- 15 g sugar,
- 38 g pro.
- Percent Daily Values are based on a 2,000 calorie diet