Best Pork With Pears And Parsnip Mash Recipes

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PORK WITH PEARS AND PARSNIP MASH



Pork with Pears and Parsnip Mash image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 11

1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1 large baking potato, peeled and cut into 1-inch chunks
1/2 cup whole milk, hot
1/2 stick unsalted butter, divided
Coarse salt and freshly ground pepper
1 1/2 pounds boneless pork loin, cut into 1 1/4-inch pieces
2 shallots, thinly sliced crosswise (about 1/3 cup)
5 sprigs thyme
2 Bartlett pears (about 1 pound), cut into 1/2-inch pieces
1/3 cup cider vinegar
1/2 cup chicken broth or water

Steps:

  • Place parsnips and potato in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain; return vegetables to pot. Add milk and 2 tablespoons butter; season with salt and pepper. Mash until smooth and cover to keep warm.
  • Season pork with salt and pepper. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Cook pork, turning twice, until brown in places, about 5 minutes. Transfer to a plate. Cook shallots with thyme in skillet until softened; transfer to plate with pork. Cook pears, stirring once, until golden in places, about 2 minutes. Return pork, shallots, thyme, and any accumulated juices to skillet. Add vinegar and broth; simmer until pork is just cooked through, 1 minute. Serve with pears and pan gravy over mash.

PORK WITH PEARS



Pork with pears image

A simple yet stunning recipe that combines well known flavours to create an exquisite dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

1 tbsp sunflower oil
2 red onions , roots trimmed and cut into eighths
2 large pears , quartered and cored (leave the skin on)
few sprigs rosemary , leaves roughly chopped
4 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese , cubed

Steps:

  • Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
  • Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium

PORK & PEPPER MEATBALLS ON PARSNIP MASH



Pork & pepper meatballs on parsnip mash image

The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 12

¼ tsp cinnamon
1 tsp smoked paprika
1 red pepper , chopped
2 garlic cloves , crushed
1 tsp oregano
1 wholemeal pitta bread , torn into pieces
250g lean pork mince
1 egg , beaten
2 tsp olive oil
3 parsnips , peeled and chopped
140g passata
1 tbsp flat-leaf parsley , chopped

Steps:

  • Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.
  • Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.
  • For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.

Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 18 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium

SLOW-ROAST PORK BELLY WITH CELERIAC & PEAR MASH



Slow-roast pork belly with celeriac & pear mash image

Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence

Provided by Silvana Franco

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 10

1 ½kg pork belly , skin scored
3 rosemary sprigs, leaves stripped
2 tsp coarse sea salt crystals
10 black peppercorns
purple sprouting broccoli , steamed, to serve
750g celeriac , cubed
1 large potato , cubed
2 ripe pears , peeled and cubed
3 tbsp double cream
large knob of butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Take the pork out of the fridge and pat the skin dry. Put the rosemary leaves, salt and pepper in a mini chopper and grind together (or do this with a mortar and pestle). Rub the rosemary salt all over the pork, making sure it gets into the cuts in the skin. Sit the pork in a large roasting tin, ideally on a rack, and roast for 30 mins.
  • Reduce heat to 170C/150 fan/gas 3 and roast for 1½ hrs more. Turn oven back up to 220C/200C fan/gas 7 and roast for 20-30 mins to crisp. Leave to rest on a board for 10 mins before carving.
  • When the pork is nearly ready to come out, put the celeriac and potato in a large pan of water, bring to the boil and cook for 10 mins until just tender. Add the pears and cook for 2 mins more. Drain well, then mash until smooth - a mouli or potato ricer does this job best. Beat in a splash of cream and some butter, and serve with the pork and broccoli.

Nutrition Facts : Calories 901 calories, Fat 68 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 54 grams protein, Sodium 3.4 milligram of sodium

PORK WITH PEARS, PRUNES & VERJUICE



Pork with pears, prunes & verjuice image

This is a whole meal in one pot - the only extra thing to serve is fresh green salad

Provided by Good Food team

Categories     Dinner, Main course

Time 3h20m

Number Of Ingredients 16

750-900g/1lb 10oz-2lb belly pork , rind removed and cut into 5cm/2in cubes
2 garlic cloves , chopped
grated zest of half a lemon
1 tsp crushed coriander seeds
1 tsp chopped fresh thyme (lemon thyme is especially good)
125ml verjuice
8-10 ready-to-eat prunes
2 tbsp plain flour
4 tbsp olive oil
250g small onions or shallots , whole or halved
600ml chicken or vegetable stock
1-2 tsp light muscovado sugar
3-4 pears
500-650g/1lb 2oz-1lb 7oz small potatoes , peeled and cut into chunks
chopped fresh flatleaf parsley
a little grated lemon zest

Steps:

  • Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metallic dish. Season well. Cover and marinate in the fridge for up to 12 hours.
  • Preheat the oven to 180C/Gas 4/fan oven 160C. Remove the pork and prunes from the marinade and set aside separately. Pat the pork dry, then toss in the flour. Heat 3 tablespoons of the oil in a frying pan and brown the pork on all sides (you may have to do this in batches). Transfer the pork to a large, wide casserole dish.
  • Wipe out the frying pan, add the remaining oil and brown the onions or shallots on all sides. Remove and set aside. Add the marinade to the pan and bring to the boil. Cook for 2-3 minutes, then stir in the stock and sugar and bring back to the boil. Pour over the pork, cover and cook in the oven for 11⁄2 hours. (You can prepare up to this stage a day ahead. Cover and refrigerate overnight. Next day, skim off fat if necessary; reheat until bubbling before carrying on with the recipe. You may need to add a little more stock or water.)
  • About 20 minutes before the pork is ready, peel the pears and cut them into wedges, then remove the cores. Remove the pork from the oven and adjust the seasoning, adding more sugar if you like. Stir in the onions or shallots, pears and potatoes, cover the casserole and return to the oven for another 40 minutes or until the potatoes are just tender.
  • Uncover the dish and stir in the prunes, then stir in a little more stock if the casserole seems dry. Return to the oven for another 15-20 minutes, until the potatoes are fully cooked. Check the seasoning, then scatter the parsley and lemon zest over the top.

Nutrition Facts : Calories 778 calories, Fat 46 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.87 milligram of sodium

PORK & PARSNIP TRAYBAKE



Pork & parsnip traybake image

Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner

Provided by Good Food team

Time 50m

Number Of Ingredients 7

4 large parsnips (about 500g/1lb 3oz), peeled and cut lengthways into 6
2 red onions , each cut into 8 wedges through the root
2 ½ tbsp olive oil
1 ½ tbsp wholegrain mustard
4 pork chops , fat trimmed
1 ½ tbsp clear honey
small handful sage leaves

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
  • Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

Nutrition Facts : Calories 574 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 0.7 milligram of sodium

PORK, PEARS AND PARSNIPS



Pork, Pears and Parsnips image

Serve your family this delicious English-inspired pork dish, which has a mustard and maple syrup glaze,

Provided by Chef mariajane

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 pork loin, centre chops bone-in (about 2 lb.)
salt and pepper
3 firm slightly under-ripe pears, peeled
1 1/2 lbs parsnips peeled and cut into 2 12 by 1/2 -inch sticks (about 7 medium)
6 tablespoons grainy mustard
1/4 cup maple syrup
1/2 teaspoon crushed mustard

Steps:

  • Brush roasting pan with 1 tsp of the oil.
  • Place pork chops in pan; season with salt and pepper.
  • Cut pears into quarters and remove cores; cut each 1quarter in half, In a small bowl, toss parsnips with remaining oil.
  • Place pears and parsnips on and around chops.
  • Cover with foil and bake in a 375F oven for about 20 minutes.
  • GLAZE: In a small bowl, whisk together mustard, maple syrup and garlic; brush over pork chops, pears and parsnips.
  • Bake, uncovered, for 5-10 minutes more or until parsniips are tender and juices run clear when pork is pierced and just a hint of pink remains inside.

Nutrition Facts : Calories 170.1, Fat 4.3, SaturatedFat 0.5, Sodium 262.1, Carbohydrate 34.5, Fiber 4.6, Sugar 24.8, Protein 1.4

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