Category: Main Course
Balsamic Pork with Fennel, Arugula and Parsnips - TastyPlanner.com
Chef: Barlowgirl
A balsamic vinegar reduction lends a rich flavor to pork tenderloin.
Recipe Source: Everyday with Rachael Ray
Ingredients
2 1-lb. pork tenderloins
3 parsnips, peeled and cut into 1-inch pieces
2 bulbs fennel, cut into 8 wedges each
1 c. balsamic vinegar
2 6.5 oz. bags arugula
Instructions
Preheat the oven to 425F. On a baking sheet, toss the parsnips and fennel with 3 T olive oil; season with salt and pepper. Rub the pork with olive oil, season with salt and pepper and places on the baking sheet. Roast, turning once, until the pork is cooked through, about 25 minutes.
In a large skillet, boil the vinegar over medium-high heat until reduced by half; transfer to a bowl. In the same skillet, heat 1 tablespoon olive oil over medium-high heat; add the arugula and cook until wilted. Season with salt and pepper.
Slice the pork and place over the arugula. Drizzle with the sauce and serve the roasted vegetables alongside.
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Recipe Comments
this looks great! and i would love to make it but I am curious to know exactly what kind and how much pork to use? boneless chops?
Sorry about that! I have had trouble with several recipes’ ingredients disappearing. The recipe calls for 2 1-lb. tenderloins. I halved all the quantities b/c I’m feeding only 2, and we had leftovers enough for 1 portion.
