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Sauteed Pork with Parsnips

See full recipe on: Williams-Sonoma



Ingredients

3 tbs. extra-virgin olive oil
10 oz. parsnips, peeled and cut into 1/2-inch pieces
2 shallots, minced
2 tsp. plus 2 1/2 tbs. minced fresh thyme
Coarse kosher salt and freshly ground pepper, to taste
3 oz. wide egg noodles
8 to 10 oz. pork tenderloin, cut crosswise into rounds 1/2 inch thick
All-purpose flour for dredging
1 cup low-sodium chicken broth
1/2 cup dry vermouth

Nutrition 2 servings

Per Serving % Daily Value
Calories 717
Fat 27g 42%
Carbs 69g 23%
Protein 38g 76%
Fiber 10g 43%
Cholesterol 118mg 39%
Sodium 136mg 5%
     
Fat
Carbs
Protein

Preparation






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