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Home » Pork » Pork with Ginger Apples and Parsnips

Published: Oct 30, 2011 · Modified: Oct 20, 2020 by Nancy · This post may contain affiliate links · This blog generates income via ads

Pork with Ginger Apples and Parsnips

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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!

This 30 minutes Pork with Gingered Apples and Parsnips recipe uses a simple pan sauce flavored with honey and sherry to boost flavor.

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.

This 30 minutes Pork with Gingered Apples and Parsnips recipe uses a simple pan sauce flavored with honey and sherry to boost flavor.

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!

Simple and easy, this pork with apples and parsnips is flavored with a ginger and honey pan sauce. A one dish dinner that's ready in under 30 minutes.

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. 
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 493kcal
Author: Nancy Buchanan

Ingredients

  • 3 Tbsp. canola or grapeseed oil
  • 1 ½ lbs. pork tenderloin cut into ¾ inch slices
  • 2 medium sized parsnips peeled and cut into ½ dice
  • 1 large apple fuji, gravenstein, granny smith, cored and cut into ½ inch dice
  • 1 small shallot minced
  • 2 tsp. honey
  • 2 Tbsp. marcona almonds optional
  • 2 tsp. fresh thyme
  • ½ 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 ½ 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.

Recipe Notes

A few 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

Calories: 493kcal | Carbohydrates: 26g | Protein: 38g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 118mg | Sodium: 127mg | Potassium: 1113mg | Fiber: 6g | Sugar: 11g | Vitamin A: 235IU | Vitamin C: 19.7mg | Calcium: 71mg | Iron: 3mg
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Reader Interactions

Comments

  1. Robin says

    October 31, 2011 at 4:54 am

    Parsnips! 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.

    Reply
    • Nancy says

      November 02, 2011 at 8:28 am

      Oooh.. 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!

      Reply
  2. Lana @ Never Enough Thyme says

    October 31, 2011 at 7:09 am

    Love 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.

    Reply
    • Nancy says

      November 02, 2011 at 8:27 am

      Yum! 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!

      Reply
  3. Allison [Girl's Guide to Social Media] says

    October 31, 2011 at 9:55 am

    I love the combination of pork and apples. Definitely comforting Fall flavors!

    Reply
    • Nancy says

      November 02, 2011 at 8:26 am

      Thanks Allison - it's definitely a classic combo for a reason!

      Reply
  4. robynski says

    October 31, 2011 at 9:59 am

    Hehe. 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.

    Reply
    • Nancy says

      November 02, 2011 at 8:26 am

      I 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!

      Reply
  5. Maria says

    October 31, 2011 at 10:05 am

    Great recipe for apple season! Love your photos too!

    Reply
    • Nancy says

      November 02, 2011 at 8:25 am

      Thank you Maria! For me,meat is always a challenge to photograph!!

      Reply
  6. foodwanderings says

    October 31, 2011 at 11:14 am

    I 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.

    Reply
    • Nancy says

      November 02, 2011 at 8:21 am

      Hi Shulie!!
      I thought about you when I posted this and forgot to add that this goes wonderfully with poultry!!

      Reply
  7. aida mollenkamp says

    October 31, 2011 at 12:13 pm

    Some of my favorite fall flavors -- this looks tasty!

    Reply
    • Nancy says

      November 02, 2011 at 8:20 am

      Thanks Aida!!

      Reply
  8. the urban baker says

    October 31, 2011 at 1:22 pm

    when you are done with your earth mover, can you send it over my way. I've threatened to blast my closets with dynamite!

    Reply
    • Nancy says

      November 02, 2011 at 8:20 am

      Will do... it is honestly way out of control... but I am gonna get to it.. really....

      Reply
  9. sippitysup says

    October 31, 2011 at 2:49 pm

    At 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

    Reply
    • Nancy says

      November 02, 2011 at 8:19 am

      I definitely think you got the best end of that deal Greg!!!

      Reply
  10. Heather | Farmgirl Gourmet says

    October 31, 2011 at 3:50 pm

    Pork has never looked so good. Wow...great post.

    xoxo
    Heather

    Reply
    • Nancy says

      November 02, 2011 at 8:19 am

      Hi Heather!!
      Aww.. thanks!!!

      Reply
  11. Lucy Lean says

    October 31, 2011 at 9:23 pm

    Like 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.

    Reply
    • Nancy says

      November 02, 2011 at 8:18 am

      I so hear you!!! Folding and putting away laundry is my least favorite activity!!

      Reply
  12. Marla says

    October 31, 2011 at 10:18 pm

    You had to bring up the laundry, it is taking over...
    I would rather think about this tasty pork!

    Reply
    • Nancy says

      November 02, 2011 at 8:17 am

      Me too Marla!! Now, if someone could invent something that folds and put away laundry..... (sigh)... well, a girl can dream!

      Reply
  13. Priscilla - She's Cookin' says

    November 01, 2011 at 9:50 am

    I 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".

    Reply
  14. Zesty Cook says

    November 01, 2011 at 6:05 pm

    Fantastic 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.

    Reply
  15. Kelsey @ Snacking Squirrel says

    November 01, 2011 at 8:45 pm

    pork and apples- seriously hard to beat 🙂 looks YUMMY!!!

    Reply
    • Nancy says

      November 02, 2011 at 8:17 am

      Hi Kelsey!!

      I have to agree - although I love anything with apples!! Thanks so much for stopping by the Table!

      Reply
  16. Valentina says

    November 01, 2011 at 11:07 pm

    I've been craving pork! This looks delicious. (My pile of laundry is next to me waiting to be folded!)

    Reply
    • Nancy says

      November 02, 2011 at 8:16 am

      Hi Valentina! Maybe we should have a "laundry folding party! :-)!! Hope you enjoy the pork! Thanks for stopping by the Table!

      Reply
  17. Brandon @ Kitchen Konfidence says

    November 02, 2011 at 4:44 pm

    Mmmm 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.

    Reply
  18. nancy baggett says

    November 03, 2011 at 8:38 am

    Hi 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!).

    Reply
    • Nancy says

      November 06, 2011 at 8:45 pm

      Hi 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!!

      Reply
  19. Georgia Pellegrini says

    November 03, 2011 at 7:33 pm

    This 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 🙂

    Reply
    • Nancy says

      November 06, 2011 at 8:43 pm

      I can't tell you how jealous I am of your gardening ability!!! Parsnips are a particular favorite of mine and I LOVE roasted apples!!

      Reply
  20. Kim says

    November 06, 2011 at 9:31 am

    We 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]

    Reply
    • Nancy says

      November 06, 2011 at 8:41 pm

      Thanks Kim!! I couldn't agree with you more!!

      Reply
  21. Magic of Spice says

    November 08, 2011 at 2:56 pm

    I 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 🙂

    Reply
    • Nancy says

      November 09, 2011 at 8:27 pm

      Thanks Alisha! Food will always take priority over laundry!

      Reply

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SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

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SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

Popular recipes

  • Rum and Ginger Beer- A Rum Moscow Mule
  • Provencale Braised Top Round Roast
  • Best Vodka Sour Recipe
  • Classic Shrimp Louie Salad and Dressing

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