|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 cup||Apple juice|
|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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