Juicy Pork Medallions with Mashed Parsnips

By Stonyfield

So simple and delicious, this dish can be prepared in less than 45 minutes. Serve alongside roasted green beans for even more veggie goodness.

Ready In: 15 mins

Level: Easy

Prep: 15 mins

Cook: 30 mins

Yields: 4 Servings


  • 1 lb parsnips (peeled and cut into 1/2-inch pieces)
  • 1 lb Yukon gold potatoes (scrubbed and cut into 1-inch pieces)
  • 3/4 c Stonyfield Organic Plain Greek Nonfat Yogurt
  • 2 T unsalted butter (melted)
  • 3/4 t salt
  • 1/4 t black pepper
  • 1 pork tenderloin (about 1 1/4 pounds)
  • 1 T chicken grill seasoning
  • 2 T olive oil
  • 1 shallot (finely chopped)
  • 2 T flour
  • 1 1/2 c chicken broth
  • directions

    Step 1

    Place parsnips and potatoes in a large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer, partially covered, for about 13 minutes or until tender when pierced with a knife. Drain parsnip mixture, then return to pot and cook over medium heat for 1 minute to remove any moisture.

    Step 2

    Mash parsnip mixture until smooth, then stir in 1/2 cup of the yogurt, butter, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper until well blended. Cover and keep warm.

    Step 3

    Sprinkle pork with chicken grill seasoning. Cut pork crosswise into 1 1/2-inch-thick steaks.

    Step 4

    Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add pork to skillet, cut-side down, and cook for about 10 to 12 minutes total, turning pieces until all sides are lightly browned and internal temperature reaches 145 degrees. Reduce heat to medium-low if pan gets too hot.

    Step 5

    Remove pork from skillet and heat remaining 1 tablespoon oil in skillet. Add shallot to pan and cook, stirring for 2 minutes. Stir in flour and cook 1 minute, stirring often. Slowly whisk in broth, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and boil for 3 minutes or until slightly thickened. Remove pan from heat and let cool 10 minutes; whisk in remaining 1/4 cup yogurt. Serve sauce with pork and parsnip mixture.

    make it with yogurt instead!