Makes 6 servings
- 3 tbsp butter
- 2 purchased mustard-marinated pork tenderloins (2 lb total), each cut crosswise into pieces, patted dry
- 2 parsnips, peeled, cut into 1-inch pieces (about 1 ½ cups)
- 3 cups cubed, peeled, seeded butternut squash
- 1 cup frozen petite whole onions
- 1 can (14.5 oz) low-salt chicken broth
- 2 tbsp chopped fresh thyme
- 3 tbsp 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 ½ inch thick slices and serve with sauce and vegetables.
Gooseberries Fresh Food Market