Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts
Makes 4 servings.
1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions
6 parsnips, peeled and thinly sliced
1 cup brussels sprouts, finely shaved
1 cup red cabbage sauerkraut
2 tablespoons lard or olive oil, divided
1 teaspoon salt, divided
Sprinkle each pork medallion with a bit of salt.
- Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a single layer. Cook on each side for 2-3 minutes or to your desired doneness. I prefer mine a bit rare. Remove from pan and allow to stand for five minutes.
- Heat the remaining lard/oil over medium heat in the same skillet. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 1 minute, then flip and cook on the other side for another minute. Remove from pan and set aside.
- To shave the brussels sprouts, slice each thinly and then separate into wispy pieces with your fingers. Keep these raw.
- I like to arrange this dish in specific layers. First lay a few parsnips on the plate, then add the brussels sprouts, 3 pork medallions and top with sauerkraut.