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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The sweet and savory combination serves up fall flavors. âI've passed this recipe on many times! It also works well with ground pork or cubed leftover pork roast.â Linda Murray - Allenstown, New Hampshire Ingredients:
2 cups uncooked yolk-free noodles |
1 pork tenderloin (1 pound), halved lengthwise and cut into 1/2-inch slices |
1/4 cup chopped celery |
2 tablespoons chopped onion |
1 tablespoon canola oil |
2 medium tart apples, chopped |
1/3 cup raisins |
1 tablespoon brown sugar |
1/2 teaspoon seasoned salt |
1/4 to 1/2 teaspoon ground cinnamon |
4-1/2 teaspoons cornstarch |
1 can (14-1/2 ounces) reduced-sodium beef broth |
2 tablespoons chopped walnuts |
Directions:
1. Cook noodles according to package directions; drain. Meanwhile, in a large skillet, brown pork with celery and onion in oil; drain. Add the apples, raisins, brown sugar, seasoned salt and cinnamon. Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and vegetables are tender.
2. In a small bowl, combine cornstarch and broth until smooth; gradually add to the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with walnuts. Yield: 4 servings.
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