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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An easy way to dress up pork tenderloin. For extra flavour, add 1/4 cup raisins along with the cinnamon. Ingredients:
2 cups broad egg noodles, uncooked |
1 cup baby carrots, quartered lengthwise |
2 tablespoons canola oil |
1 lb pork tenderloin, cut into 3/4 inch medallions |
2 cups sliced mushrooms |
1/2 cup onion, chopped |
1 (10 ounce) can condensed cream of celery soup (i use low fat) |
1/2 cup apple juice |
1 tablespoon fresh thyme, chopped |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground black pepper |
1 red apple, unpeeled, cut into wedges |
Directions:
1. Cook noodles according to package directions, omitting salt and oil and adding carrots for last 2 minutes of cook time. Drain.
2. Heat 1 tbsp oil at medium-high in skillet. Cook pork until browned and cooked through – about 4 minutes per side; remove pork. Reduce heat to medium. Add mushrooms and onion and cook about 5 minutes in remaining oil.
3. Mix soup, juice, thyme, cinnamon and pepper in shallow 2 qt baking dish. Stir in noodle and mushroom mixtures. Layer in pork and apples.
4. Bake at 350°F for 30 minutes.
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