Skillet Pork Tenderloin

V8 Pork Tenderloin Skillet Meal_RRD
Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 4 servings


1pound pork tenderloin, trimmed
1/2teaspoon salt, divided
freshly ground black pepper
2tablespoons vegetable oil
3 medium carrots, cut into 3/4-inch pieces
3 medium parsnips, cut into 3/4-inch pieces
2tablespoons all-purpose flour
1cup Black Cherry Apple V8 V-Fusion juice
juice of 1/2 lime
1/4cup reduced-sodium chicken broth


  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 30 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. Return pork to pan. Cook until pork is done (145°F internal temperature), about 10 minutes.

Nutritional Info *per serving

  • Calories 380
  • Fat 12
  • Cholesterol 85
  • Protein 33