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Pork With Parsnips November 14, 2008

Posted by Toy Lady in Cooking, Food, random stuff.

. . . and apples. I’ll start this foody post by saying we started with a Betty Crocker recipe and went from there. I’m not sure I remember exactly why or how, but my Google home page has, among several (at least a dozen) other feeds, a feed to the Betty Crocker Recipe of the Day. 😳

So here’s what you’re going to do. You’ll start with a single pork tenderloin. One pork tenderloin is about a pound and will provide 2-3 servings, so it’s perfect for the two of us. If there are more of you, you can use two pork tenderloins. Whatever works for you. . . 😉 What works for me is one single tenderloin, so that’s how I’m proceeding. 😀

Photobucket So the first thing I’m going to do is brown the pork. Use a large-ish non-stick saute pan, with a little Pam, and just brown the tenderloin on all sides. Simple enough, right?

Meanwhile, while the meat is browning, you’re going to want to whisk together:


½ cup apple cider

1 Tablespoon dijon mustard

1 teaspoon ground mustard

1/4 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon coarse ground black pepper

Once the meat is browned, add to the pan one thinly sliced onion, and 3-4 parsnips, cut into ½-inch slices, then dump the apple cider mixture over the top.


Cover and simmer for about 30 minutes, until the pork registers 140° in the thickest part. Pull the meat out of the pan, and place it on a cutting board; tent until you’re ready to eat. Meanwhile, re-cover the pan if necessary, and continue cooking the veggies until they’re done, at least 10 minutes. Additionally, the apple cider and seasonings will continue to reduce and to flavor a pan sauce.

By this time, the meat will have rested and will be perfectly cooked.


Slice the tenderloin, and serve, along with the parsnips and onions, with the pan sauce. There won’t be a lot of sauce, but it will be full of flavor, which, honestly, is the whole point, isn’t it? 😉


Honestly, the entire dish was perfectly delicious served with a light green salad. It’s full of warm, autumn flavors – pork, parsnips, apples, and allspice. The meat was beautifully done, tender but not cooked to death. Remember, pork tenderloin is very lean, and, because it’s so lean, it needs to be handled with a little extra care. This was great – we were cooking on the stovetop, so we could monitor the done-ness of the meat, and it was easy to pull it off the heat when it was slightly underdone, allowing carryover to finish the job.

Definitely, if you have apple cider on hand, and if you run into some pork tenderloins, give this a chance. Really. Even if you don’t have the parsnips to braise, I’m certain mashed potatoes would also be pretty darn good. 😀

And, according to Betty, the nutrition info is not bad – per serving, 215 calories and 7g fat. And remember that we used tenderloin, which has less fat than the original chops. I really don’t pay much attention to the rest of the nutrition. 🙄

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