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Tuesday, November 16 2010

ingredients

  • 1-1/2  lb.  boneless pork loin
  • 3  Tbsp.  Pickapeppa or Worcestershire sauce
  • 1  Tbsp.  olive oil
  • 3  to 4 small  parsnips, peeled and sliced
  • 2    pears, cored, 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 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 the skillet. Return pork to skillet. Cook 5 minutes more or until just a trace of pink remains in pork. 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. Sprinkle with parsley. Makes 4 servings.

nutrition facts

  • Calories399, 
  • Total Fat (g)15, 
  • Saturated Fat (g)4, 
  • Monounsaturated Fat (g)8,
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)94, 
  • Sodium (mg)318, 
  • Carbohydrate (g)28,
  • Total Sugar (g)15, 
  • Fiber (g)4, 
  • Protein (g)38, 
  • Vitamin C (DV%)19, 
  • Calcium (DV%)3,
  • Iron (DV%)10, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:01 am   |  Permalink   |  0 Comments  |  Email
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