Martha Stewart Living, September 2013


Credit: David Malosh

Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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)

70 Ratings
  • 5 star values: 7
  • 4 star values: 24
  • 3 star values: 30
  • 2 star values: 5
  • 1 star values: 4
Rating: Unrated
Fabulous flavour. I also used the extra pork for leftovers - pork and chimichurri sandiwches. Two thumbs up for this recipe!
Rating: 4 stars
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!