Follow these steps for perfect results
water
dried packaged noodles
peeled carrot, baby
peeled
green onions
cut in 1 inch pieces
pork tenderloin
diagonally cut
coarse pepper
oil
apple juice
mustard
maple syrup
red wine vinegar
Pour water into a dutch oven and bring to a boil.
Add noodles and carrots and cook, uncovered, for 5 minutes.
Add green onions and cook for about 2 minutes more.
Diagonally cut pork tenderloin into 1/2-inch slices and sprinkle with pepper.
Heat oil in a large skillet over medium-high heat.
Cook pork in hot oil for 4 minutes on one side, then turn over and cook for 3 to 4 minutes more, or until no longer pink.
Remove pork and keep warm.
Carefully add apple juice and mustard to the skillet.
Scrape brown bits from the bottom of the pan and mix well in the juice.
Boil gently, uncovered, for 2 minutes.
Stir in maple syrup and vinegar.
Boil for 1 more minute.
Drain noodles and vegetables and place on plates.
Arrange pork on noodles and spoon sauce over the top.
Serve immediately.
Expert advice for the best results
For a spicier sauce, add a pinch of red pepper flakes.
Serve with a side of steamed vegetables for a complete meal.
Marinate the pork tenderloin for 30 minutes before cooking for extra flavor.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and reheated.
Garnish with chopped parsley or chives.
Serve hot with a side salad.
Serve over rice instead of noodles.
The acidity and slight sweetness of a Dry Riesling will complement the tangy sauce and pork.
Discover the story behind this recipe
Comfort food dish
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