Tangy Maple Saucy Pork
8 cups water
8 oz dried packaged noodles
1 cup peeled carrots, baby
4 green onions, cut in 1 inch pieces
12 oz pork tenderloin
1/2 tsp coarse pepper
1 tbl oil
1 cup apple juice
2 tsp mustard
3 tbl Maple syrup
1 tbl Red wine vinegar or cider vinegar
Pour water into a 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 a 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.