Cider-Glazed Pork With Onions And Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 2/3 cups frozen mashed potatoes |
1 1/3 cups fat-free milk |
1/4 cup minced fresh parsley |
1 1/2 teaspoons rubbed sage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon water |
3/4 teaspoon cornstarch |
1 (1-pound) pork tenderloin |
1 tablespoon olive oil, divided |
3 medium onions, slivered (about 4 cups) |
1 (16-ounce) package carrots, scraped and diagonally sliced (about 3 cups) |
1 1/4 cups apple cider |
Directions:
1. Prepare mashed potatoes according to package directions, using 1 1/3 cups milk.
2. Combine parsley, sage, salt, and pepper in a small bowl; set aside. Combine water and cornstarch in a bowl; stir well, and set aside.
3. Trim fat from pork. Slice tenderloin crosswise into 1/2-inch slices, and flatten to 1/4-inch thickness. Rub 2 tablespoons parsley mixture evenly over pork.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of pork slices, and cook 2 minutes on each side or until browned. Transfer pork slices to a plate; cover tightly with foil. Repeat with remaining oil and pork slices.
5. Add onion and carrot to skillet; cook 6 minutes, stirring often. Add cider and remaining parsley mixture. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Return pork to skillet. Cook, uncovered, over medium-high heat 4 minutes or until liquid reduces to a light syrup. Add reserved cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly, until thick and bubbly. Serve over mashed potatoes.
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