Something about sweet and savory dishes, gets me everytime.
2 cups uncooked yolk-free noodles
1 pound pork tenderloin, halved lengthwise and cut into 1/2-in slices
1/4 cup chopped celery
2 tbsp chopped onion
1 tbsp canola oil
2 medium tart apples, chopped
1/3 cup raisins
1 tbsp browm sugar
1/2 tsp seasoned salt
1/2 tsp ground cinnamon
4-1/2 tsp cornstarch
1 can (14-1/2 oz) reduced-sodium beef broth
2 tbsp chopped walnuts
Cook noodles according to package directions; drain. Meanwhile, in a large skillet, brown the pork with celery and onion in oil; drain. Add the apples, raisins, brown sugar, seasoned salt and cinnamon. Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and veggies are tender.
In a small bowl, combine cornstarch and broth until smooth; gradually add to the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with walnuts.