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Pork Loin with Parsnips and Pears

September 21, 2021


  • 1 ½ pounds boneless pork loin
  • Salt
  • Ground black pepper
  • 3 tablespoons Pickapeppa or Worcestershire sauce
  • 1 tablespoon olive oil
  • 3 – 4 small parsnips, peeled and sliced
  • 2 pears, cored and sliced and/or chopped
  • ½ cup pear nectar or apple juice
  • Fresh Italian parsley (optional)


  1. Slice pork 1/2 inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.
  2. In a 12-inch skillet heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In the same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining Pickapeppa sauce and pear nectar into skillet. Return pork to skillet. Cook for 5 minutes more or just until done (145°F). Remove pork and vegetables to a serving platter. Continue to boil sauce gently, uncovered, until slightly thickened.
  3. Pour sauce over pork and pear mixture to serve. If desired, sprinkle with parsley.


From → Pear, Recipes

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