Campbell's® Harvest Pork and Apple Bake

2 C broad egg noodles
1 C chopped carrots
2 tbsp vegetable oil
1 lb pork tenderloin, cut into 3/4" medallions
2 C sliced mushrooms
1/2 C chopped onion
1 can Low Fat Cream of Celery Soup
1/2 C apple juice
1 tbsp chopped fresh thyme (or 1 tsp dried)
1/4 tsp ground cinnamon
Salt and freshly ground black pepper
1 apple, sliced

Preheat oven to 350 degrees F.

Cook noodles according to package, adding carrots for last 2 minutes of cooking time. Drain and set aside.

Heat 1 tbsp oil in large skillet over medium-high heat. Season pork and salt and pepper, and cook (in batches, if necessary) until browned and cooked through, about 4 minutes per side. Remove pork to plate and reduce heat to medium. Add remaining tbsp oil to skillet; add mushrooms and onion and cook until softened, about 5 minutes.

In shallow 2-qt baking dish whisk together soup, juice, thyme, cinnamon and 1/8 tsp pepper. Stir in noodles and mushroom mixture; layer pork and apple slices on top.

Bake for 30 minutes.

Serves 4

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