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Harvest Pork and Apple Bake
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| Prep Time: 10 min Cook Time: 50 min Ingredients | |
| 2 cups (500 mL) | uncooked broad egg noodles |
| 1 cup (250 mL) | baby carrots, quartered lengthwise |
| 2 tbsp (30 mL) | canola oil |
| 1 lb (500 g) | pork tenderloin, cut into 3/4” (2 cm) medallions |
| 2 cups (500 mL) | sliced mushrooms |
| 1/2 cup (125 mL) | chopped onion |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup | |
| 1/2 cup (125 mL) | apple juice |
| 1 tbsp (15 mL) | chopped fresh thyme |
| 1/4 tsp (1 mL) | ground cinnamon |
| 1/8 tsp (0.5 mL) | ground black pepper |
| 1 | red apple, unpeeled, cut into wedges |
Directions
1. Cook noodles by package directions, omitting salt and oil and adding carrots for last 2 minutes of cook time. Drain.
2. Heat 1 tbsp (15 mL) oil at medium-high in skillet. Cook pork until browned and cooked through – about 4 minutes per side; remove pork. Reduce heat to medium. Add mushrooms and onion and cook about 5 minutes in remaining oil.
3. Mix soup, juice, thyme, cinnamon and pepper in shallow 2 qt (2L) baking dish. Stir in noodle and mushroom mixtures. Layer in pork and apples.
4. Bake at 350°F (180°C) for 30 minutes.
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