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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The sweet and savory combination serves up fresh fall flavors... Also works well with ground pork. Ingredients:
2 cups uncooked no yolk noodles |
1 (1 lb) pork tenderloin, halved lengthwise, and cut into 1/2 inch strips |
1/4 cup chopped celery |
2 tablespoons chopped onions |
1 tablespoon canola oil |
2 medium tart apples, chopped |
1/3 cup raisins |
1 tablespoon brown sugar |
1/2 teaspoon seasoning salt |
1/4 teaspoon ground cinnamon |
4 1/2 teaspoons cornstarch |
1 (14 1/2 ounce) can reduced-sodium beef broth |
2 tablespoons chopped walnuts |
Directions:
1. Cook noodles according to package directyions, and drain.
2. Meanwhile in a large skillet, brown pork with celery and onion in oil, and drain.
3. Add apples, raisins, brown sugar, seasoned salt, and cinnamon.
4. Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink, and vegetables are tender.
5. In a small bowl, combine cornstarch, and broth until smooth, and gradually add to the pork mixture.
6. Bring to a boil, cook and stir 2 minutes or until thickened.
7. Serve with noodles.
8. Sprinkle with walnuts.
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