Sauteed Pork with Parsnips

Time to change things up for this week! Besides bacon and honey glazed ham, I don't really eat pork. This is my first time ever really cooking it, so it was pretty exciting to see the result!

Once again, this recipe comes from the William-Sonoma Weeknight Fresh + Fast cookbook.

Recipe (makes 2 servings):
3 tablespoons Extra Virgin Olice Oil
10 ounces Parsnips, peeled and cut into 1/2 inch pieces
2 Shallots, minced
2 teaspoons and 2 1/2 tablespoons Thyme, minced
3 ounces Wide Egg Noodles
8-10 ounces Pork Tenderloin, cut crosswise into rounds 1/2 inch thick
1 cup Low-Sodium Chicken Broth
1/2 cup Dry Vermouth or Dry White Wine
Coarse Kosher Salt and Freshly Ground Pepper
All-Purpose Flour, for dredging 

Ingredients

Directions:

1.In a large nonstick frying pan over medium high heat, warm 1 tablespoon of the oil. Add the parsnips and saute for 2 minutes. Add the shallots and 2 teaspoons of thyme. Sprinkle with salt and pepper and saute until the parsnips start to brown, about a minute. Transfer to a plate.

2. Bring a large pot three-fourths full of salted water to a boil. Add the noodles, stir well, and cook until tender, about 7 minutes. Drain the noodles and return them to the same pot. Mix in 1 tablespoon of the oil and 1 1/2 tablespoons of the thyme. Season to taste with salt and pepper. Cover to keep warm.

3. Sprinkle the pork on both sides with salt and pepper. In the same frying pan used for the parsnips, warm the remaining 1 tablespoon oil over medium-high heat. Dredge the pork in the flour, shake off the excess, and add it to the frying pan. Cook until lightly browned, about 2 1/2 minutes on each side. Transfer the pork to a plate.

4. Add the broth, vermouth/white wine, and parsnip mixture to the frying pan and bring to a boil, stirring up the browned bits. Reduce the heat to medium and simmer, stirring occasionally, until the parsnips are tender, about 8 minutes. Add the pork and any juices from the plate. Simmer, turning the pork occasionally, until the pork is cooked through and the sauce thickens, about 2 minutes. Taste and adjust the seasoning. Sprinkle with the remaining 1 tablespoon thyme. Divide the pork between the 2 plates and spoon the parsnips and sauce over the top. Divide the noddles between the plates and serve right away.