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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 4 servings
Calories: 493kcal
- 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
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.
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.
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