Source: dLife

Pork tenderloin flavored with a succulent honey cinnamon dressing.

Servings

0.75 lb Pork, tenderloin, lean, raw
1 tsp white pepper
0.25 tsp ground cinnamon
0.25 tsp ground cloves
2 tsp olive oil
0.5 cup sliced carrots (about 2 medium)
2 medium onions , sliced
1 cup fresh green beans , cut into pieces
0.5 cup fat free unsalted beef broth
3 medium garlic cloves , minced
2 tbsp honey
1 tsp cornstarch
1 tbsp cold water

1 Use a sharp knife and trim fat from pork. Cut into 1/4 inch thick strips.
2 Combine pepper, cinnamon and cloves in a large heavy duty, zip top plastic bag add pork, seal bag, and shake to coat pork.
3 Place a large nonstick skillet over high heat until hot, and add oil. Add carrot and onion and cook 3 minutes or until crisp tender, stirring often.
4 Remove carrot mixture from skillet, using a slotted spoon and set aside. Add pork to skillet, cook 5 minutes or until browned, stirring frequently.
5 Add carrot mixture, green beans, broth and garlic to skillet and bring to a boil. Reduce heat to low, and simmer, covered, 10 minutes or until pork is tender.
6 In a small bowl, combine honey and cornstarch, add water, 1 teaspoon at a time, stirring until mixture forms a paste. Add cornstarch mixture to skillet and cook, stirring frequently, 1 minute or until thickened and bubbly.