Pork Tenderloin with Mustard Sauce

Serve quick-cooking pork tenderloin in a zesty Dijon mustard sauce over egg noodles for dinner tonight. The noodles soak up the extra sauce so you don't lose any flavor. Pair with steamed asparagus or broccoli. Yield: 4 servings (serving size: 3 pork slices, about 3 tablespoons sauce, and about 1/2 cup noodles) Nutritional Information Calories: 242 (30% from fat) Fat: 8g (sat 1.9g,mono 4.4g,poly 0.9g) Protein: 26.5g Carbohydrate: 14g Fiber: 1.3g Cholesterol: 89mg Iron: 2mg Sodium: 298mg Calcium: 22mg
Photo by Donna C.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups uncooked medium egg noodles

  • 1

    tablespoon olive oil

  • 1

    (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices

  • 1/2

    teaspoon black pepper

  • 1/4

    teaspoon salt

  • 1

    cup dry white wine

  • 3

    tablespoons whole-grain Dijon mustard

  • 2

    tablespoons water

  • 2

    teaspoons cornstarch

Directions

Cook noodles according to package directions, omitting salt and fat; drain. While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once. Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm. Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

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