Cider-Glazed Pork With Onions And Carrots

Ingredients

• 1.3 cups apple cider 
• 16 ounce carrots diagonally sliced ( 3 cups)
• 0.8 teaspoon cornstarch 
• 1.3 cups milk fat-free
• 0.3 cup parsley fresh minced
• 1 tablespoon olive oil divided
• 4 cups onions 
• 0.5 teaspoon pepper 
• 1 pound pork tenderloin 
• 2.7 cups potatoes frozen mashed
• 1.5 teaspoons rubbed sage 
• 0.5 teaspoon salt 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• aluminum foil

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.
3. Combine water and cornstarch in a bowl; stir well, and set aside.
4. 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.
5. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add half of pork slices, and cook 2 minutes on each side or until browned.
7. Transfer pork slices to a plate; cover tightly with foil. Repeat with remaining oil and pork slices.
8. Add onion and carrot to skillet; cook 6 minutes, stirring often.
9. 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.
10. Add reserved cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly, until thick and bubbly.
11. Serve over mashed potatoes.