Honey-Cinnamon Pork Tenderloin

By Tonya_Speed

NUTRITION per serving: 234 Calories; 6g Fat; 27g Protein; 18g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 5

Ingredients

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 pound lean pork tenderloin, cut into 1/4-inch thick strips
• 2 teaspoons olive oil
• 1/2 cup sliced carrot
• 1 1/2 cups sliced onion
• 1 cup green beans, cut into 1-inch pieces
• 1/2 cup low sodium chicken broth
• 3 cloves garlic, pressed
• 2 tablespoons honey
• 1 teaspoon cornstarch
• 1 tablespoon water

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a large zipper-topped plastic bag, combine cinnamon and cloves; add pork, seal bag and shake to coat. Heat the oil in a large skillet with a tight-fitting lid over high heat until hot. Add carrot and onion; cook and stir for 3 minutes or until tender-crisp. Using a slotted spoon, remove from skillet and set aside. Add pork strips to skillet and cook for 5 minutes or until browned, stirring frequently. Add carrot/onion mixture, green beans, broth and garlic to skillet; bring to a boil then reduce heat, cover and simmer for 10 minutes or until pork is fork-tender. In a small bowl, combine honey and cornstarch; add water, 1 teaspoon at a time, stirring until mixture forms a paste. Add mixture to skillet and cook, stirring frequently, for 1 minute or until thickened and bubbly.

SERVING SUGGESTION: Serve over mashed russet potatoes.
GLUTEN FREE: Make sure chicken broth is gluten free and use arrowroot starch instead of cornstarch.