Pork and Apple Bake

• 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

1. Cook noodles according to package directions, omitting salt and oil and adding carrots for last 2 minutes of cook time.
2. Drain.
3. Heat 1 tbsp oil at medium-high in skillet.
4. Cook pork until browned and cooked through about 4 minutes per side; remove pork.
5. Reduce heat to medium.
6. Add mushrooms and onion and cook about 5 minutes in remaining oil.
7. Mix soup, juice, thyme, cinnamon and pepper in shallow 2 qt baking dish.
8. Stir in noodle and mushroom mixtures.
9. Layer in pork and apples.
10. Bake at 350F for 30 minutes.

egg noodles, baby carrots, canola oil, pork tenderloin, mushrooms, onion, condensed cream, apple juice, fresh thyme, ground cinnamon, ground black pepper, red apple

Taken from www.food.com/recipe/pork-and-apple-bake-447288 (may not work)