Cider-Glazed Pork With Onions And Carrots



4 servings (serving size: 3 ounces pork, 2/3 cup cooked mashed potatoes, and about 1 cup vegetables and sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 392
Fat 9.3 g
Satfat 2.6 g
Protein 28.7 g
Carbohydrate 47.5 g
Cholesterol 78 mg
Iron 2.7 mg
Sodium 540 mg
Caloriesfromfat 21 %
Fiber 6.1 g
Calcium 162 mg


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


Prepare mashed potatoes according to package directions, using 1 1/3 cups milk.

Combine parsley, sage, salt, and pepper in a small bowl; set aside. Combine water and cornstarch in a bowl; stir well, and set aside.

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.

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.

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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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