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Pork Loin with Parsnips and Pears

Makes: 4 servings
Start to Finish 25 mins
Pork Loin with Parsnips and Pears
Ingredients
  • 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)
Directions

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.

Nutrition Facts (Pork Loin with Parsnips and Pears)
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 48,
  • Cobalamin (Vit. B12) (g) 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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