Harvest Pork and Apple Bake Recipe

Ingredients

• 2 cups uncooked broad egg noodles
• 1 cup baby carrots, quartered lengthwise
• 2 tbsp canola oil
• 1 lb boneless pork tenderloin, cut into 3/4” (2 cm) medallions
• 2 cups sliced mushrooms
• 1/2 cup chopped onion
• 1 can (284 mL) CAMPBELL’S Condensed Low Fat Cream of Celery Soup
• 1/2 cup apple juice
• 1 tbsp chopped fresh thyme leaves
• 1/4 tsp ground cinnamon
• 1/8 tsp ground black pepper
• 1 red apple, unpeeled, cut into wedges

Instructions

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.

Nutrition Facts

Calories                         350

Fat                                    11 g

Saturated Fat                2 g

Cholesterol             80 mg

Sodium                   450 mg

Carbohydrate              33 g

Dietary Fibre                 4 g

Protein                          30 g

Calcium                    4 %DV