1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2. Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the noodles.
Serving Suggestion: Serve with a sautéed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.