Ingredients
- 2 teaspoons extra-virgin olive oil (EEVO)
- 6 ounces pork tenderloin cut into 3/4 inch-thick slices
- coarse salt and ground pepper
- 3 small parsnips, peeled and sliced 1/4 inch thick
- 1 cup seedless red grapes
- 1 teaspoon fresh rosemary leaves, minced
Directions
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serv with parsnips, grapes, and pan juices.
Search, share, and cook your recipes on Mac OS X with SousChef!
