Ingredients
10 oz pork tenderloin, boneless,
1 . cut into 2 strips
2 tsp olive oil
1 cup onion, chopped
2 cl garlic, minced
1/2 tsp paprika
1/2 cup beef broth, low sodium
1 tsp cornstarch
2 small granny smith apples, cored
1 . and coarsely chopped
1/4 tsp salt
1 pinch ground red pepper
1 medium tomato, cut into wedges
4 cup egg noodles, cooked
1 parmesan cheese & parsley
1 . for garnish if desired
Directions
1. Place the pork strips on a rack over a tray. With a vented cover,
microwave on HIGH for 1 minute; set aside.
2. In medium casserole, microwave oil on High 1 minute. Add pork,
onion, garlic and paprika. With vented cover, microwave on Medium 5
minutes, stirring twice.
3. In 1-cup measure, stir broth and cornstarch until dissolved. Add to
casserole with apples, salt and red pepper. Cover and microwave on
High 4 minutes, stir and add tomato. Cover and microwave on High 3
minutes longer, or until apples are tender. Let stand, covered, 5
minutes.
4. To serve, place noodles on serving plate. Top with pork mixture;
toss to combine. Garnish with parsley, if using.
Servings: 4 servings
Pork W/ Apples & Noodles Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
Food historians have tracked the existance of recipes far back into distant history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, these, early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As our culinary historical trip moves on a few more years we find some interesting books published in the 14th Century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared for the upper classes. During the succeeding few hundred years, the powerful and wealthy strove to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pork W_ Apples & Noodles recipe.
