Ingredients
2 teaspoons extra-virgin olive oil
6 ounces pork tenderloin, cut into 3/4-inch-thick slices
Coarse salt and ground pepper
3 small parsnips, peeled and sliced 1/4 inch thick
1 cup seedless red grapes
1 teaspoon fresh rosemary leaves, minced
Preparation
In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.
