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1
PREHEAT OVEN TO 375F (190C).
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2
Pat the pork dry with paper towels and sprinkle with desired salt and pepper.
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3
Heat the oil in a Dutch oven over medium-high heat on top of the stove.
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4
Add the pork, without crowding, and brown well on all sides.
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5
You may have to perform this operation in batches.
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6
Remove the pieces to a plate as they are brown.
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7
Pour off all but about 2 tablespoons fat.
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8
Reduce heat to low and replace the pot on the stove.
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9
Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan.
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10
Add the flour and cook another minute, stirring.
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11
Add the wine, vinegar and broth and bring to a boil.
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12
Return the pork to the pot with any juices on the plate and add bay leaves and thyme.
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13
Cover tightly and transfer the pot to the oven.
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14
Cook for 1 1/4 hours, or until meat is barely tender.
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15
Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside.
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16
Strain the sauce through a fine sieve into a container and discard onions and herbs.
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17
Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips.
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18
Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked.
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19
Remove from oven and serve with boiled potatoes or buttered noodles.
