Pork Medallions with Parsnips and Grapes
This quick recipe is ideal for a solo dinner at home. Thinly sliced pork tenderloin cooks up in just minutes. The side dish is prepared in the same pan. Cooking for two? Just double the recipe.
Everyday Food, October 2010
- 2 teaspoons extra-virgin olive oil
- 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
- 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. Serve pork with parsnips, grapes, and pan juices.
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