Ingredients

• 1 tablespoon olive oil
• 1 pound boneless pork tenderloin, cubed
• 1/2 teaspoon salt, divided
• 1/2 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 1/2 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
• 1/2 (12 ounce) package NO YOLKS® Extra Broad Noodles

Instructions

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.