Recipes Ingredients Meat & Poultry Pork Recipes Pork with Pears and Parsnip Mash 3.4 (70) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 30 mins Total Time: 50 mins Servings: 4 Ingredients 1 ½ pounds parsnips, peeled and cut into 1-inch chunks 1 large baking potato, peeled and cut into 1-inch chunks ½ cup whole milk, hot ½ stick unsalted butter, divided Coarse salt and freshly ground pepper 1 ½ pounds boneless pork loin, cut into 1 ¼-inch pieces 2 shallots, thinly sliced crosswise (about ⅓ cup) 5 sprigs thyme 2 Bartlett pears (about 1 pound), cut into ½-inch pieces ⅓ cup cider vinegar ½ 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. Rate it Print