1 1/2 pounds boneless pork loin
Ground black pepper
3 tablespoons Pickapeppa or Worcestershire sauce
1 tablespoon olive oil
3 small parsnips, peeled and sliced
2 pears, cored and sliced and/or chopped
1/2 cup pear nectar or apple juice
Fresh Italian (flat-leaf) parsley (optional)
Slice pork 1/2 inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.
In a 12-inch skillet heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In the same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining Pickapeppa sauce and pear nectar into skillet. Return pork to skillet. Cook for 5 minutes more or just until a trace of pink remains. Remove pork and vegetables to a serving platter. Continue to boil sauce, uncovered, until slightly thickened.
Pour sauce over pork and pear mixture to serve. If desired, sprinkle with parsley.