Ingredients Jump to Instructions ↓

  1. 1 cup water, divided

  2. 2 tablespoons frozen orange juice concentrate

  3. 1 tablespoon molasses

  4. 2 teaspoons Worcestershire sauce

  5. 2 teaspoons canola oil

  6. 2 onions, chopped

  7. 2 cups diced carrots

  8. 2 cups diced parsnips

  9. 2 large cloves garlic, minced Salt & freshly ground pepper, to taste

  10. 6 ounces cooked pork tenderloin, diced (1 1/2 cups)

  11. 1/4 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine 1/4 cup water, orange juice concentrate, molasses and Worcestershire sauce in a small bowl. Heat oil in a large cast-iron skillet over medium-high heat. Add onions, carrots and parsnips; sauté until vegetables are browned in spots, 5 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in remaining 3/4 cup water and cook, scraping up any browned bits, until liquid is absorbed and vegetables are tender, 2 to 4 minutes. Season with salt and pepper. Stir in pork and orange juice mixture and cook until pork is heated through and sauce has thickened slightly, about 2 minutes. Stir in parsley and adjust seasoning with salt and pepper. Serve immediately


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