Pork with Apples & Noodles

Pork tenderloin strips get paired with tart Granny Smith apples, paprika, garlic, and fresh tomato in a quick beef broth sauce, all tossed over egg noodles. The sweet-savory combination of pork and apples is a classic for a reason, and this microwave version gets it on the table in about 35 minutes.

The paprika does more than add color. It brings a mild, warm sweetness that bridges the gap between the savory pork and the tart apples. Combined with the beef broth thickened by cornstarch, it creates a glossy, lightly spiced sauce that coats everything without being heavy.

Adding the tomato wedges near the end keeps them from disintegrating into the sauce. You want them soft but still holding their shape, adding a burst of acidity and juiciness in each bite alongside the tender apples.

Pro Tips

• Cut pork strips to the same thickness so they cook evenly in the microwave. Uneven strips mean some pieces are overcooked while others are still pink.
• Stir twice during the medium-power stage. Microwaves heat unevenly, and stirring redistributes the hot spots so the pork cooks through without tough edges.
• Let it stand covered for 5 minutes. Carry-over cooking finishes the pork gently and lets the sauce thicken.
• Use Granny Smith apples specifically. They hold their shape during cooking. Sweeter varieties like Fuji turn to mush.

Variations

• Make this on the stovetop by searing the pork in a skillet, sauteing the onion and garlic, and simmering everything for 15 minutes.
• Add a splash of apple cider to the broth for a more pronounced apple flavor in the sauce.
• Swap egg noodles for rice for a lighter, gluten-free base.