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.