Fall Stir Fry With Mashed Potatoes

• 8 ounces bacon
• 12 ounces pork tenderloin, cut into thin strips
• 1 medium red onion, sliced
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon
• 1 pound carrots, peeled and cut in 1/2-inch chunks
• 1 pound Brussels sprouts, quartered
• 1/2 cup chicken broth
• 1/2 cup dried cranberries
• Salt and ground black pepper, to taste
• Mashed potatoes, to serve

1. 1. In a large, deep skillet over medium-high, cook the bacon until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Over medium-high, add the pork strips and sear to brown, about 2 minutes. It does not need to cook through. Transfer the pork to a plate and set aside.
2. 2. Lower the heat to medium and add the onion, sage and cinnamon. Cook for 5 minutes, or until the onions begin to brown at the edges. Add the carrots and Brussels sprouts and saute for 5 to 6 minutes, or until starting to brown. Add the broth, then cover and cook for 10 minutes.
3. 3. Return the pork to the pan, add the cranberries, then cook, uncovered, for another 5 to 6 minutes, or until the pork is cooked. Season with salt and black pepper. Serve over mashed potatoes, crumbling the bacon on top.
4. Nutrition information per serving (not counting mashed potatoes) (values are rounded to the nearest whole number): 340 calories; 170 calories from fat (49 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 65 mg cholesterol; 25 g carbohydrate; 20 g protein; 6 g fiber; 460 mg sodium.

bacon, pork tenderloin, red onion, sage, cinnamon, carrots, brussels, chicken broth, cranberries, salt, potatoes

Taken from www.epicurious.com/recipes/member/views/fall-stir-fry-with-mashed-potatoes-51814821 (may not work)