1 pound pork tenderloin, trimmed and cut into 1-inch cubes
3/4 cup finely chopped onion
1/2 cup chopped celery
1 large garlic clove, minced
1 (8-ounce) package dried mixed fruit blend, chopped
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (5-ounce) can fat-free evaporated milk
1 teaspoon honey
2 teaspoons chopped fresh rosemary
3 cups hot cooked egg noodles (about
2 cups uncooked)
How to Make It
Combine first 5 ingredients in a bowl; stir well with a whisk.
Heat oil in a large nonstick skillet over medium-high heat; add pork. Cook 4 minutes or until browned. Remove pork from pan. Add onion, celery, and garlic to pan; sauté 2 minutes. Stir in mixed fruit; cook 2 minutes. Reduce heat to medium-low. Slowly stir in flour mixture, broth, and milk; add honey and rosemary. Return pork to pan; cook 10 minutes, stirring frequently. Serve over noodles.
Oxmoor House Healthy Eating Collection
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