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“An easy way to dress up pork tenderloin. For extra flavour, add 1/4 cup raisins along with the cinnamon.”
READY IN:
1hr
SERVES:
406
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 2 cups broad egg noodles, uncooked
  • 1 cup baby carrots, quartered lengthwise
  • 2 tablespoons canola oil
  • 1 lb pork tenderloin, cut into 3/4 inch medallions
  • 2 cups sliced mushrooms
  • 12 cup onion, chopped
  • 1 (10 ounce) can condensed cream of celery soup (I use low fat)
  • 12 cup apple juice
  • 1 tablespoon fresh thyme, chopped
  • 14 teaspoon ground cinnamon
  • 18 teaspoon ground black pepper
  • 1 red apple, unpeeled, cut into wedges

Directions

  1. Cook noodles according to package directions, omitting salt and oil and adding carrots for last 2 minutes of cook time. Drain.
  2. Heat 1 tbsp 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 baking dish. Stir in noodle and mushroom mixtures. Layer in pork and apples.
  4. Bake at 350°F for 30 minutes.

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