Pork Braised with Autumn Vegetables

Name: Pork Braised with Autumn Vegetables
Yield: 6 Servings
Ingredients: 3 tablespoons butter; 2 purchased mustard-marinated pork tenderloins (2 pounds total), each cut crosswise into 3 pieces, patted dry; 2 parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups); 3 cups cubed peeled seeded butternut squash; 1 cup frozen petite whole onions; 1 14 1/2-ounce can low-salt chicken broth; 2 tablespoons chopped fresh thyme; 3 tablespoons coarse-grained Dijon mustard

By Melanie Barnard and Brooke Dojny

September 30, 2002

Recipe notes