Ingredients

• 1 cup water, divided
• 2 tablespoon frozen orange juice concentrate
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 2 teaspoons canola oil
• 2 onions, chopped
• 2 cups diced carrots
• 2 cups diced parsnips
• 2 large clov garlic, minced
• Salt & freshly ground pepper, to taste
• 6 ounces cooked pork tenderloin, diced (1 1/2 cups)
• 1/4 cup chopped fresh parsley

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Cooking Directions

Step 1

Combine 1/4 cup water, orange juice concentrate, molasses and Worcestershire sauce in a small bowl.

Step 2

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.

Step 3

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