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1 ½ pounds parsnips, peeled and cut into 1-inch chunks

1 large baking potato, peeled and cut into 1-inch chunks

½ cup whole milk, hot

½ stick unsalted butter, divided

Coarse salt and freshly ground pepper

1 Pine View Farms pork tenderloin or 1 lb. boneless pork chops, cut into 1 ¼-inch pieces

2 shallots, thinly sliced crosswise (about ⅓ cup)

5 sprigs thyme

2 Bartlett pears (about 1 pound), cut into ½-inch pieces

⅓ cup cider vinegar

½ cup Pine View Farms chicken broth or water


  1. Place parsnips and potato in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain; return vegetables to pot. Add milk and 2 tablespoons butter; season with salt and pepper. Mash until smooth and cover to keep warm.
  2. Season pork with salt and pepper. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Cook pork, turning twice, until brown in places, about 5 minutes. Transfer to a plate. Cook shallots with thyme in skillet until softened; transfer to plate with pork. Cook pears, stirring once, until golden in places, about 2 minutes. Return pork, shallots, thyme, and any accumulated juices to skillet. Add vinegar and broth; simmer until pork is just cooked through, 1 minute. Serve with pears and pan gravy over mash.