Tuesday, February 24, 2015
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| NO YOLKS® Cider Glazed Pork with Noodles |
"This weekend dinner functions the traditional pairing of beef and apples in a dish this is fashionable sufficient to serve to enterprise but still very clean to prepare."
Ingredients :
- 1 tablespoon olive oil
- 1 pound boneless beef tenderloin, cubed
- half teaspoon salt, divided
- half of teaspoon floor black pepper, divided
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 Granny Smith apple, peeled and sliced
- 2 teaspoons chopped sparkling rosemary
- 1 half of cups apple cider or sparkling pressed apple juice
- 1 cup sodium-decreased chook broth
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
- four cups child spinach
- 2 teaspoons cider vinegar
- 1/2 (12 ounce) package deal NO YOLKS® Extra Broad Noodles
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 40M |
|---|
- Heat the oil in a big, deep skillet set over medium-excessive warmness. Season the pork with 1/4 teaspoon (1 mL) every salt and pepper. Add to the skillet and brown all over; switch to a bowl.
- Reduce the heat to medium. Add the onion, carrot, apple, rosemary and last salt and pepper; cook, stirring regularly, until gentle. Whisk the cider with the broth, mustard and cornstarch. Stir into the skillet. Bring to a boil and reduce the warmth to medium-low. Return the pork to the skillet. Simmer, stirring sometimes, for 10 minutes or until cooked thru. Stir within the spinach and vinegar; eliminate from the heat.
- Meanwhile, put together the noodles consistent with package directions. Arrange the noodles in a serving dish. Spoon the beef aggregate over to serve.
Notes :
- Replace the Extra Broad Noodles with NO YOLKS® Broad or Dumpling Noodles.
- Substitute baby arugula for the spinach.
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