Pour water into dutch oven. Bring to a boil, add noodles and carrots and cook, uncovered for 5 minutes. Add green onions and cook about 2 minutes more. Meanwhile, diagonally cut tenderloin into 12 slices. Sprinkle with pepper. Heat oil in large skillet over medium high heat. Cook pork in hot oil for 4 minutes. Turn over and cook for 3 to 4 minutes more or until no longer pink. Remove pork and keep warm. For sauce: carefully add apple juice and mustard to skillet. Scrape brown bits from bottom of pan and mix well in juice. Boil gently, uncovered for 2 minutes. Stir in maple syrup and vinegar. Boil 1 more minute. Drain noodles and place on plates. Arrange pork on noodles and spoon sauce over the top. Makes 4 servings.

374 calories, 25 g protein, 49 g carbs, 8 g fat