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    from "Everyday FoodŽ magazine"

    This quick recipe is ideal for a solo dinner at home. Thinly sliced pork tenderloin cooks up in just minutes. The side dish is prepared in the same pan. Cooking for two? Just double the recipe.

    Yield: Serves 1

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    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

    Print recipe

    1. 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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Pork Tenderloin Roast
    This product is currently unavailable.
      Parsnips - $1.99/lb
     Farm Fresh
      Rosemary - $1.49/ea
     Farm Fresh
      Red Seedless Grapes - $3.99/lb
     Farm Fresh
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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