Serves 4.

1 pound Red Dog parsnips, peeled and cut into 1-inch chunks
1 large baking potato, peeled and cut into 1-inch chunks
1/2 cup whole milk, hot
1/2 stick unsalted butter, divided
Coarse salt and freshly ground pepper
1 1/2 pounds boneless pork loin, cut into 1 1/4-inch pieces
2 shallots, thinly sliced crosswise (about 1/3 cup)
5 sprigs thyme
2 Bartlett pears (about 1 pound), cut into 1/2-inch pieces
1/3 cup cider vinegar
1/2 cup chicken broth or water

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.

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.