Reviews (2) Add Rating & Review 70 Ratings 5 star values: 7 4 star values: 24 3 star values: 30 2 star values: 5 1 star values: 4 Martha Stewart Member Rating: Unrated 09/11/2017 Fabulous flavour. I also used the extra pork for leftovers - pork and chimichurri sandiwches. Two thumbs up for this recipe! Martha Stewart Member Rating: 4 stars 10/26/2013 I really liked the flavor of this. Next time I will brown the pork a little more so it gets a bit of bite on the outside. I needed to add more milk than was in the recipe, but after adding the gravy from the pork it softened up a bit more. Delicious leftovers!
Back to Pork with Pears and Parsnip Mash All Reviews for Pork with Pears and Parsnip Mash - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork with Pears and Parsnip Mash Credit: David Malosh Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks 1 large baking potato, peeled and cut into 1-inch chunks 1/2 cup whole milk, hot 1/2 stick unsalted butter, divided Coarse salt and freshly ground pepper 1 1/2 pounds boneless pork loin, cut into 1 1/4-inch pieces 2 shallots, thinly sliced crosswise (about 1/3 cup) 5 sprigs thyme 2 Bartlett pears (about 1 pound), cut into 1/2-inch pieces 1/3 cup cider vinegar 1/2 cup chicken broth or water
Gallery Pork with Pears and Parsnip Mash Credit: David Malosh
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Gallery
Pork with Pears and Parsnip Mash Credit: David Malosh
Pork with Pears and Parsnip Mash
Credit: David Malosh
Pork with Pears and Parsnip Mash
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks 1 large baking potato, peeled and cut into 1-inch chunks 1/2 cup whole milk, hot 1/2 stick unsalted butter, divided Coarse salt and freshly ground pepper 1 1/2 pounds boneless pork loin, cut into 1 1/4-inch pieces 2 shallots, thinly sliced crosswise (about 1/3 cup) 5 sprigs thyme 2 Bartlett pears (about 1 pound), cut into 1/2-inch pieces 1/3 cup cider vinegar 1/2 cup chicken broth or water
Directions
Place parsnips and potato in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain; return vegetables to pot. Add milk and 2 tablespoons butter; season with salt and pepper. Mash until smooth and cover to keep warm.
Season pork with salt and pepper. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Cook pork, turning twice, until brown in places, about 5 minutes. Transfer to a plate. Cook shallots with thyme in skillet until softened; transfer to plate with pork. Cook pears, stirring once, until golden in places, about 2 minutes. Return pork, shallots, thyme, and any accumulated juices to skillet. Add vinegar and broth; simmer until pork is just cooked through, 1 minute. Serve with pears and pan gravy over mash.
Reviews (2)
Add Rating & Review 70 Ratings 5 star values: 7 4 star values: 24 3 star values: 30 2 star values: 5 1 star values: 4
Martha Stewart Member Rating: Unrated 09/11/2017 Fabulous flavour. I also used the extra pork for leftovers - pork and chimichurri sandiwches. Two thumbs up for this recipe! Martha Stewart Member Rating: 4 stars 10/26/2013 I really liked the flavor of this. Next time I will brown the pork a little more so it gets a bit of bite on the outside. I needed to add more milk than was in the recipe, but after adding the gravy from the pork it softened up a bit more. Delicious leftovers!
Reviews (2)
Add Rating & Review 70 Ratings 5 star values: 7 4 star values: 24 3 star values: 30 2 star values: 5 1 star values: 4
Add Rating & Review
70 Ratings 5 star values: 7 4 star values: 24 3 star values: 30 2 star values: 5 1 star values: 4
70 Ratings 5 star values: 7 4 star values: 24 3 star values: 30 2 star values: 5 1 star values: 4
70 Ratings 5 star values: 7 4 star values: 24 3 star values: 30 2 star values: 5 1 star values: 4
5 star values: 7 4 star values: 24 3 star values: 30 2 star values: 5 1 star values: 4
Martha Stewart Member Rating: Unrated 09/11/2017 Fabulous flavour. I also used the extra pork for leftovers - pork and chimichurri sandiwches. Two thumbs up for this recipe! Martha Stewart Member Rating: 4 stars 10/26/2013 I really liked the flavor of this. Next time I will brown the pork a little more so it gets a bit of bite on the outside. I needed to add more milk than was in the recipe, but after adding the gravy from the pork it softened up a bit more. Delicious leftovers!Martha Stewart Member
Rating: Unrated 09/11/2017
Fabulous flavour. I also used the extra pork for leftovers - pork and chimichurri sandiwches. Two thumbs up for this recipe!
Rating: Unrated
Rating: 4 stars 10/26/2013
I really liked the flavor of this. Next time I will brown the pork a little more so it gets a bit of bite on the outside. I needed to add more milk than was in the recipe, but after adding the gravy from the pork it softened up a bit more. Delicious leftovers!
Rating: 4 stars
All Reviews for Pork with Pears and Parsnip Mash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork with Pears and Parsnip Mash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
