Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
