Pork Medallions with Maple Apple Sauce and Parsnip Mash

Ingredients

• 400 g pork tenderloin, cut into 2 cm medallions
• 2 tbsp olive oil
• 3 parsnips, peeled and chopped
• 1 apple, sliced
• 0.33 cup gluten-free chicken stock
• 1 tbsp pure maple syrup
• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Boil the parsnips in salted water until a fork slides in easily.15 min timer
2. Sear the pork medallions in olive oil until golden on both sides.6 min timer
3. Add the garlic, apple and thyme and cook until the apple softens.4 min timer
4. Pour in the stock and maple syrup and simmer until glossy.3 min timer
5. Drain the parsnips, mash with olive oil, salt and pepper until smooth.
6. Spoon the apple sauce over the pork and serve with the mash.