Photo: Sam Loyd
Sautéed Pork with Parsnips
10 ingredients
Serves 2.
openrecipes
Here, the simplest ingredients combine to make an easy and delicious dinner: quickly sautéed pork medallions with sweet, nutty parsnips. Serve them with egg noodles tossed with olive oil, fresh thyme and lots of fresh pepper. This recipe can easily be doubled.
Estimated Nutrition (whole recipe, rough)
1168
Calories
80g
Protein
38g
Fat
121g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes