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Pork Braised with Autumn Vegetables

3.2

(32)

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 tablespoons butter
2 purchased mustard-marinated pork tenderloins (2 pounds total), each cut crosswise into 3 pieces, patted dry
2 parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups)
3 cups cubed peeled seeded butternut squash
1 cup frozen petite whole onions
1 141/2-ounce can low-salt chicken broth
2 tablespoons chopped fresh thyme
3 tablespoons coarse-grained Dijon mustard

Preparation

  1. Step 1

    Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.

    Step 2

    Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.

TagsStewSoup/StewAmericanPork TenderloinPorkMeatPearl OnionOnionRoot VegetableVegetableParsnipButternut SquashSquashMainDinnerGluten FreeOne-Pot MealsEasyWeeknight MealsBraiseFallBon Appétit
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