Pork Loin with Parsnips and Pears
- 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