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NO YOLKS® Cider Glazed Pork with Noodles

  • Product: NO YOLKS® Extra Broad noodles
  • Prep. 30 minutes
  • Makes: 4 servings

This weekend dinner features the classic pairing of pork and apples in a dish that is stylish enough to serve to company but still very easy to prepare.


1 tbsp (15 mL) olive oil
1 lb (500 g) boneless pork tenderloin, cubed
1/2 tsp (2 mL) each salt and pepper, divided
1 each onion and carrot, thinly sliced
1 Granny Smith apple, peeled and sliced
2 tsp (10 mL) chopped fresh rosemary
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) Dijon mustard
1 1/2 cups (375 mL) apple cider or fresh pressed apple juice
1 cup (250 mL) sodium-reduced chicken broth
4 cups (1 L) baby spinach
2 tsp (10 mL) cider vinegar
4 cups (1 L) NO YOLKS® Extra Broad Noodles


  1. Heat the oil in a large, deep skillet set over medium-high heat. Season the pork with
    1/4 tsp (1 mL) each salt and pepper. Add to the skillet and brown all over; transfer to a bowl.
  2. Reduce the heat to medium. Add the onion, carrot, apple, rosemary and remaining salt and pepper; cook, stirring often, until tender. Whisk the cider with the broth, mustard and cornstarch. Stir into the skillet. Bring to a boil and reduce the heat to medium-low. Return the pork to the skillet. Simmer, stirring occasionally, for 10 minutes or until cooked through. Stir in the spinach and vinegar; remove from the heat.
  3. Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a serving dish. Spoon the pork mixture over to serve.


  • Replace the Extra Broad Noodles with NO YOLKS® Broad or Dumpling Noodles.
  • Substitute baby arugula for the spinach.
NO YOLKS Cider Glazed Pork with Noodles

Nutrients per serving

  • Calories 526
  • Fat 11 g
  • Saturated fat 3 g
  • Cholesterol 86 mg
  • Sodium 630 mg
  • Carbohydrates 66 g
  • Fibre 5 g
  • Sugars 21 g
  • Protein 40 g

Excellent source of vitamin A, niacin, riboflavin, thiamin, folate, vitamin 12 and zinc.
Good source of vitamin C and iron.