Apple Braised Pork and Noodles

Ingredients

1-1/2 cups/375 mL carrot slices (fresh or frozen)
3 cups/750 mL uncooked extra-wide egg noodles (no-yolk variety if desired)
Watkins Cooking Spray
1 pound/454 g pork tenderloin, cut into 1/2-inch/1.2-cm slices
1-1/2 cups/375 mL apple juice
3 tbsp/45 mL Watkins Honey Mustard
1/2 tsp/2.5 mL Watkins Seasoning Salt
1/4 tsp/1.2 mL Watkins Thyme
1/8 tsp/0.6 mL Watkins Black Pepper —6 oz
2 tbsp/30 mL cornstarch
2 tbsp/30 mL water
Sliced green onions, for garnish

Directions

Cook carrots until crisp-tender; drain and keep warm. Cook noodles per package directions; drain and keep warm. Spray large skillet with vegetable cooking spray. Heat over medium heat until hot. Add pork slices and cook, 3 to 4 minutes, turning once or until golden brown on both sides. In small bowl, combine apple juice and next four ingredients; mix well. Pour over pork. Reduce heat to low; cover and cook 4 to 5 minutes or until pork is no longer pink inside. Combine cornstarch and water until smooth. Pour into skillet and cook until mixture begins to boil and thicken. Combine carrots and noodles on large serving platter; top with pork tenderloin and sauce. Sprinkle all with sliced green onions. 

Makes 6 servings.

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