tangy maple-sauced pork
- Categories
- Quick meals
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Water |
| 8 ounces | Dried packaged noodles |
| 1 cup | Peeled carrots, baby |
| 4 | Green onions, cut in 1 inch pieces |
| 12 ounces | Pork tenderloin |
| ½ teaspoon | Coarse pepper |
| 1 tablespoon | Oil |
| 1 cup | Apple juice |
| 2 teaspoons | Mustard |
| 3 tablespoons | Maple syrup |
| 1 tablespoon | Red wine vinegar or cider - vinegar |
Pour water into dutch oven. Bring to a boil, add noodles and carrots and cook, uncovered for 5 minutes. Add green onions and cook about 2 minutes more. Meanwhile, diagonally cut tenderloin into 12 slices.
Sprinkle with pepper. Heat oil in large skillet over medium high heat. Cook pork in hot oil for 4 minutes. Turn over and cook for 3 to 4 minutes more or until no longer pink. Remove pork and keep warm.
For sauce: carefully add apple juice and mustard to skillet. Scrape brown bits from bottom of pan and mix well in juice. Boil gently, uncovered for 2 minutes. Stir in maple syrup and vinegar. Boil 1 more minute. Drain noodles and place on plates. Arrange pork on noodles and spoon sauce over the top. makes 4 servings.
374 calories, 25 g protein, 49 g carbs, 8 g fat
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