Categories: Pork main dish
Ingredients
- 1 Lb. pork tenderloin, trimmed
- 1/2 tsp. salt, divided
- Fresh ground black pepper
- 2 Tbsp. vegetable oil
- 3 medium carrots, cut into 3/4 inch pieces
- 3 medium parsnips, cut into 3/4 inch pieces
- 2 Tbsp. all-purpose flour
- 1 cup Black Cherry Apple V8 V-Fusion juice
- juice of 1/2 lime
- 1/4 cup reduced-sodium chicken broth
Directions
- Cut pork into 1 1/2 inch slices. Sprinkle with 1/4 tsp. salt and black pepper. Heat oil in a large skillet over medium. Add pork and cook until lightly browned, about 3 1/2 minutes per side. Remove pork to a plate.
- Add carrots and parsnips to pan. Sprinkle with remaining salt. Cook, stirring, 2 minutes. Sprinkle with flour and stir well to coat. Add juice, scraping bottom of pan to loosen browned bits. Add lime juice and chicken broth. Bring to a boil and cook 2 minutes, then reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes.
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Return pork to pan. Cook until pork is done (145 degrees internal temperature), about 10 minutes.