Need a show stopping meal that’s ready in under 30 minutes? I’ve got you covered with this simple and easy Pork with Ginger Apples and Parsnips. Pan sauces are a cook’s best friend and this one is flavored with a ginger and honey. A one dish dinner that’s ready in under 30 minutes!
And don’t we truly all need that at this time of the year?
Right now, the laundry basket stares at me forlornly – I haven’t folded laundry in 3 weeks and I am going to need an earthmover to uncover my desk – that is when I actually “get” to it.
But it’s “all good” – completing some projects and pushing others forward. Being this busy has reminded me again how important cooking is in my life. After a crazy day careening from one thing to another, I really crave a good meal – on a real plate and seated at a real table – but more than that, I think what I really crave is the time in the kitchen. Slicing, chopping and stirring relaxes me – while I am puttering around getting stuff prepped I do a sort of a brain dump – sorting through all the things that happened during the day, mulling over projects, problems and issues – clearing away some of the mental clutter.
In short, cooking centers me.
But I’ll be the first to admit that sometimes the thought of putting together dinner is not always appealing, and with take out just a call away it’s tempting to just do that – but just like exercise once I start I am so glad that I did.
Tender pork, juicy apples and spicy parsnips – comforting fall flavors that come together with just a little chopping and a little stirring. This Pork with Ginger Apples and Parsnips is a perfect combination on all counts.
To keep it simple and cut down on the mental gymnastics, I serve this Pork with Ginger Apples and Parsnips with either baked or smashed potatoes and roasted broccoli.
For this, the laundry can definitely wait.
Looking for some other quick weeknight meals? Check out my page of Quick and Easy Dinners!
Pork with Gingered Apples and Parsnips
One key to flavorful quick meals is by making a pan sauce! Flavored with ginger, honey and sherry, this dish tastes like it took hours to make but it's ready in under 30 minutes.
Ingredients
- 3 Tbsp. canola or grapeseed oil
- 1 1/2 lbs. pork tenderloin cut into 3/4 inch slices
- 2 medium sized parsnips peeled and cut into 1/2 dice
- 1 large apple fuji, gravenstein, granny smith, cored and cut into 1/2 inch dice
- 1 small shallot minced
- 2 tsp. honey
- 2 Tbsp. marcona almonds optional
- 2 tsp. fresh thyme
- 1/2 cup dry sherry
- 1 Tbsp. butter
- salt
- white pepper
Instructions
- Blot pork dry with a paper towel.
- Heat 1 Tbsp. of the oil in a large saute pan over medium high heat. When oil is hot (not smoking) add 1/2 of the pork. Saute until pork is golden brown, turn and saute until pork is cooked through - about 7 minutes. Remove from pan to a plate and tent with foil. Add another Tbsp. of oil and saute the remaining pork. When cooked, remove pork from the pan and set aside. Add the remaining Tbsp. of oil and heat over medium high heat. Add the parnips, apples and shallots. Cook until the apples and parsnips are tender - if the shallots are getting too brown, lower the heat to medium. Add the sherry and cook, stirring up the browned bits on the bottom of the pan. Add the honey and the butter and stir. Season with salt and white pepper. Divide the pork among 4 plates. Spoon the sauce over the pork and garnish with the almonds, if using, and the fresh thyme.
Notes
- Take the pork out of the refrigerator 20 minutes before cooking.
- Blotting the pork dry with paper towels will make help keep the pork from sticking to the pan and ensure better browning.
- The pork is ready to turn when it easily releases from the pan. If it doesn't release, it's not finished cooking!
- Marcona almonds are delicious in this but if you can't find them, substitute toasted, slivers almonds instead.
- This one uses sherry but feel free to substitute equal amounts of chicken stock and apple juice of you don't wish to use sherry.
Nutrition
Robin says
October 31, 2011 at 4:54 amParsnips! I just had some delicious ones at a Pakistani restaurant the other day and now I see your great recipe, too. I think I need to investigate parsnips. Maybe I’ll put some in the garden next year.
Nancy says
November 2, 2011 at 8:28 amOooh.. home grown ones would be amazing!! They are really a great vegetable – I also love to roast them with carrots and onions… a great side dish for chicken or beef!
Lana @ Never Enough Thyme says
October 31, 2011 at 7:09 amLove your use of parsnips in this recipe, Nancy! I think they’re such an underrated veggie. I typically toss them with carrots and potatoes in olive oil, s&p and roast them. They would be just perfect with the apple and almonds in this recipe.
Nancy says
November 2, 2011 at 8:27 amYum! I love that combo too – so good with a big ol’ roast chicken .. darn, making myself hungry again. Think I need to roast a chicken and some of those veggies!
Allison [Girl's Guide to Social Media] says
October 31, 2011 at 9:55 amI love the combination of pork and apples. Definitely comforting Fall flavors!
Nancy says
November 2, 2011 at 8:26 amThanks Allison – it’s definitely a classic combo for a reason!
robynski says
October 31, 2011 at 9:59 amHehe. Now this I’m trying. As you know I’ve never eaten a parsnip. And your picture and this recipe has put them on the menu for me! Thanks Nancy.
Nancy says
November 2, 2011 at 8:26 amI really hope you like them Robyn – I think this is a great way to check out parsnips – not too much and with lots of other yummy things to go with them!
Maria says
October 31, 2011 at 10:05 amGreat recipe for apple season! Love your photos too!
Nancy says
November 2, 2011 at 8:25 amThank you Maria! For me,meat is always a challenge to photograph!!
foodwanderings says
October 31, 2011 at 11:14 amI love this comforting dish. I discovered parsnips only in recent years and I am such a convert. I bet these flavors will blend well with chuck roast as well.
Nancy says
November 2, 2011 at 8:21 amHi Shulie!!
I thought about you when I posted this and forgot to add that this goes wonderfully with poultry!!
aida mollenkamp says
October 31, 2011 at 12:13 pmSome of my favorite fall flavors — this looks tasty!
Nancy says
November 2, 2011 at 8:20 amThanks Aida!!
the urban baker says
October 31, 2011 at 1:22 pmwhen you are done with your earth mover, can you send it over my way. I’ve threatened to blast my closets with dynamite!
Nancy says
November 2, 2011 at 8:20 amWill do… it is honestly way out of control… but I am gonna get to it.. really….
sippitysup says
October 31, 2011 at 2:49 pmAt my house I do the cooking and he does the laundry! Which is a bit unfair because I like cooking and he hates laundry! GREG
Nancy says
November 2, 2011 at 8:19 amI definitely think you got the best end of that deal Greg!!!
Heather | Farmgirl Gourmet says
October 31, 2011 at 3:50 pmPork has never looked so good. Wow…great post.
xoxo
Heather
Nancy says
November 2, 2011 at 8:19 amHi Heather!!
Aww.. thanks!!!
Lucy Lean says
October 31, 2011 at 9:23 pmLike Greg – I do cooking and LOVE it and hubby does the laundry not so much hate but a means to an end so the cleaner will fold everything and put it away… and not sure if bulldozer or Susan’s dynamite or both is the cure over here but something has to give.
Nancy says
November 2, 2011 at 8:18 amI so hear you!!! Folding and putting away laundry is my least favorite activity!!
Marla says
October 31, 2011 at 10:18 pmYou had to bring up the laundry, it is taking over…
I would rather think about this tasty pork!
Nancy says
November 2, 2011 at 8:17 amMe too Marla!! Now, if someone could invent something that folds and put away laundry….. (sigh)… well, a girl can dream!
Priscilla - She's Cookin' says
November 1, 2011 at 9:50 amI don’t even want to go there! So let’s talk pork 🙂 Great flavor profile! Lana is right, parsnips are definitely under appreciated – I like the spiciness they add to your chunky, crunchy apple/almond “salsa”.
Zesty Cook says
November 1, 2011 at 6:05 pmFantastic combination! I bet the sweetness of the apples and the “peppery” flavor of the parsnips go with pork wonderfully. Can’t wait to try this.
Kelsey @ Snacking Squirrel says
November 1, 2011 at 8:45 pmpork and apples- seriously hard to beat 🙂 looks YUMMY!!!
Nancy says
November 2, 2011 at 8:17 amHi Kelsey!!
I have to agree – although I love anything with apples!! Thanks so much for stopping by the Table!
Valentina says
November 1, 2011 at 11:07 pmI’ve been craving pork! This looks delicious. (My pile of laundry is next to me waiting to be folded!)
Nancy says
November 2, 2011 at 8:16 amHi Valentina! Maybe we should have a “laundry folding party! :-)!! Hope you enjoy the pork! Thanks for stopping by the Table!
Brandon @ Kitchen Konfidence says
November 2, 2011 at 4:44 pmMmmm parsnips, shallots and thyme. Yum!! I was obsessed with root vegetable two years ago, but I haven’t been cooking them much this year. I’m going to need to get back on that.
nancy baggett says
November 3, 2011 at 8:38 amHi Nancy, this post is just lovely. The pics are terrific and the dish looks wonderful. I never thought of pairing pork and parsnips–must do so. Hope you are doing well (and get all the laundry sorted soon!).
Nancy says
November 6, 2011 at 8:45 pmHi Nancy!!
Aww… thanks!! I love roasting a pork loin and serving it with roasted parsnips, carrots and potatoes!! Alas, the laundry is STILL in a pile… but I am going to get to it.. or so I keep telling myself!!
Georgia Pellegrini says
November 3, 2011 at 7:33 pmThis is a winning combination. I’ve been roasting apples a lot lately and parsnips are on the top of my list this time of year, they get sweeter as the weather gets colder and you can pluck them from the ground even during frost 🙂
Nancy says
November 6, 2011 at 8:43 pmI can’t tell you how jealous I am of your gardening ability!!! Parsnips are a particular favorite of mine and I LOVE roasted apples!!
Kim says
November 6, 2011 at 9:31 amWe all have those weeks where it gets a little hectic. 🙂
That’s why it’s so important to have a good repertoire… because in no time at all, you can have a homemade dinner like this one. Great flavors!! And I like your tip of getting the pork out ahead of time.
[K]
Nancy says
November 6, 2011 at 8:41 pmThanks Kim!! I couldn’t agree with you more!!
Magic of Spice says
November 8, 2011 at 2:56 pmI have not had parsnips in quite awhile, such a great add here. Beautiful evening meal that is certainly worth leaving some other tasks for later 🙂
Nancy says
November 9, 2011 at 8:27 pmThanks Alisha! Food will always take priority over laundry!