Sautéed Pork with Parsnips & Carrots with Buttered Noodles

I finally had time to use the parsnips grown in the garden this year. I found a recipe on Williams-Sonoma website and adjusted things a tad. The nutty flavor of the parsnips pairs nicely with the sweetness of the carrots.  Absolutely delicious.  

3 T. extra-virgin olive oil divided

3 medium parsnips, peeled and cut into ½ inch dice

2 medium carrots, peeled and cut into ½ inch dice

1 medium Yukon gold potato, peeled and cut into ½ inch dice

2 shallots, minced

2 t. plus 2 ½ T. minced fresh thyme

Coarse kosher salt and freshly ground pepper, to taste

4 oz. wide egg noodles 

2 T. butter

8 to 10 oz. pork tenderloin, cut crosswise into ½  inch pieces

All-purpose flour for dredging

1 cup low-sodium chicken broth

½ cup dry vermouth

In a large nonstick fry pan over medium-high heat, warm 1 T. of the olive oil. Add the parsnips, carrots and potato and sauté for 2 minutes. Add the shallots and 2 t. of the thyme. Season with salt and pepper and sauté until the parsnips start to brown, about 4 minutes. Transfer to a plate.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles, stir well and cook until tender, about 7 minutes. Drain the noodles and return them to the pot. Stir in 1 T. of the olive oil, butter and 1 1/2 T. of the thyme. Season with salt and pepper. Cover to keep warm.

Meanwhile, season the pork on both sides with salt and pepper. In the same fry pan used for the parsnips, warm the remaining 1 T. olive oil over medium-high heat. Dredge the pork in flour, shaking off the excess, and add the meat to the pan. Cook, turning once, until lightly browned, about 2 ½ minutes per side. Transfer to a plate.

 

Add the broth, vermouth and parsnip mixture to the fry pan and bring to a boil, stirring to scrape up the browned bits. Reduce the heat to medium and simmer, stirring occasionally, until the parsnips are tender, about 8 minutes. Add the pork and any juices from the plate. Simmer, turning the pork occasionally, until the pork is cooked through and the sauce thickens, about 2 minutes. Adjust the seasonings with salt and pepper. Sprinkle with the remaining 1 T. thyme.

Divide the pork between 2 plates and spoon the parsnips and sauce over the top. Divide the noodles between the plates and serve immediately. Serves 2.

Quick Tips: The noodles could be replaced with rice or bulgur wheat, and carrots, sliced onions, rutabaga or sweet potatoes could stand in for the parsnips. For a slightly sweet version, try dry sherry or Marsala in place of the vermouth.