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Pork Braised with Autumn Vegetables

    3 tablespoons butter
    2 pork tenderloins (2 pounds total), each cut crosswise into
      3 pieces, patted dry
    2 parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups)
    3 cups cubed peeled seeded butternut squash
    1 cup frozen petite whole onions
    1 (14 1/2 oz.) can low-salt chicken broth
    2 tablespoons chopped fresh thyme
    3 tablespoons coarse-grained Dijon mustard

  Melt butter in large deep skillet over medium-high heat. Add pork;
 brown on all sides, about 5 minutes total. Add parsnips, squash,
 onions, broth, and thyme; bring to boil. Reduce heat to medium-low.
 Cover and simmer until pork is just cooked through, about 10 minutes.
 Transfer pork to plate and tent with foil to keep warm.

  Continue simmering, uncovered, until vegetables are tender and
 liquid is slightly reduced, about 5 minutes longer. Stir mustard into
 sauce. Season to taste with salt and pepper. Cut pork diagonally into
 1/2-inch-thick slices and serve with sauce and vegetables.