Cider-Glazed Pork With Onions And Carrots

• 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

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. Combine water and cornstarch in a bowl; stir well, and set aside.
3. 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.
4. 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.
5. 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.

frozen mashed potatoes, milk, fresh parsley, sage, salt, pepper, water, cornstarch, pork tenderloin, olive oil, onions, carrots, apple cider

Taken from www.myrecipes.com/recipe/cider-glazed-pork-with-onions-carrots (may not work)