Northmart - NWC

Ingredients

This Normandy-style recipe combines tender pork and sweet apples into a creamy sauce poured over noodles. True comfort food as the weather get chilly.

• 1 tablespoon vegetable oil
• 1 to 1 ½ pounds (500 to 750 grams) boneless pork like loin or roast, cubed
• 1 onion, chopped
• 3 celery stalks, chopped
• 3 apples, finely chopped
• 2 cups water
• 2 cans cream of mushroom soup, preferably low sodium/salt
• ½ to 1 teaspoon dried thyme or Italian seasoning, adjust to your taste
• Salt and pepper to taste
• 1 package (400 g) macaroni noodles

Directions for Preparation

1. Warm half of the the oil in a large pot on medium heat. Add the pork. Stir until browned.
2. Remove the pork. Set aside.
3. Add the remaining oil to the pot. When the oil is sizzling, add the onions and celery. Stir until softened.
4. Add the apples the pan and cook stirring often for a few minutes.
5. Add the pork back into the pot and add the water. Bring to a low boil. Lower the heat, cover, and cook for 30 to 40 minutes or until the pork is tender.  Add water if needed.
6. Meanwhile, cook the pasta noodles.
7. Once the pork is tender, add the cans of mushroom soup, and the seasonings. Stir and heat through.
8. Serve over the cooked noodles.