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PORK MEDALLIONS WITH PARSNIPS AND GRAPES
from "Everyday Food® 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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INGREDIENTS (CLICK TO BUY)

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


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PREPARATION

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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Pork Tenderloin Roast - $6.99/lb
 Standard Pack
 
  Parsnips - $2.99/lb
 
 
  Rosemary - $1.99/ea
 bunch
 
  Red Seedless Grapes - $4.99/lb
 
 
You May Already Have
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34fl oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Gefen Ground Black Pepper - $2.69/ea
 3oz
 
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