This weekend dinner features the classic pairing of pork and apples in a dish that is stylish enough to serve to company but still very easy to prepare.
- 1 tablespoon olive oil
- 1 pound boneless pork tenderloin, cubed
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 Granny Smith apple, peeled and sliced
- 2 teaspoons chopped fresh rosemary
- 1 ½ cups apple cider or fresh pressed apple juice
- 1 cup sodium-reduced chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
- 4 cups baby spinach
- 2 teaspoons cider vinegar
- ½ (12 ounce) package NO YOLKS® Extra Broad Noodles
- 1 Heat the oil in a large, deep skillet set over medium-high heat. Season the pork with 1/4 teaspoon (1 mL) each salt and pepper. Add to the skillet and brown all over; transfer to a bowl.
- 2 Reduce the heat to medium. Add the onion, carrot, apple, rosemary and remaining salt and pepper; cook, stirring often, until tender. Whisk the cider with the broth, mustard and cornstarch. Stir into the skillet. Bring to a boil and reduce the heat to medium-low. Return the pork to the skillet. Simmer, stirring occasionally, for 10 minutes or until cooked through. Stir in the spinach and vinegar; remove from the heat.
- 3 Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a serving dish. Spoon the pork mixture over to serve.
- Calories 451.4
- Carbohydrate 60.8 g
- Cholesterol 64 mg
- Fat 9.5 g
- Fiber 5.2 g
- Protein 28.7 g
- Saturated Fat 2.6 g
- Sodium 528.1 mg
- Sugar 17.9 g