Tangy maple-sauced pork
4 Servings
Ingredients
| Quantity | 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 |
Directions
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