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

1. 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.
2. 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.

3. Return pork to pan. Cook until pork is done (145 degrees internal temperature), about 10 minutes.

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