Instructions: Heat oil until smoking. Add all vegetables, ginger and cook until brown.

Add liquids and sugar and bring to boil and remove from stove, cool.

Marinate pork overnight in the refrigerator Remove from marinade and either grill or roast in a 500 degree oven until medium or to taste.

Horseradish Cream:
Sweat shallots and garlic in olive oil. Add stock and reduce until almost dry.

Add cream, cayenne and horseradish, season with salt.

Glazed Parsnips:
Cook parsnips with water, butter, and sugar. Season to taste. Parsnips are ready when completely cooked and shiny, no liquid left in pan.

Cut 2 tomatoes in half, place on grill, or broil, until desired doneness.

Yield: 4 servings

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