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Prep Time: 11 Minutes Cook Time: 18 Minutes |
Ready In: 29 Minutes Servings: 6 |
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Ingredients:
2 tablespoons all-purpose flour |
2 teaspoons curry powder |
1/4 teaspoon ground ginger |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons olive oil |
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) |
Directions:
1. Combine first 5 ingredients in a bowl; stir well with a whisk.
2. 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.
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