Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce Recipe
Randy Mayor; Jan Gautro
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.


4 servings (serving size: 3 pork slices, about 3 tablespoons sauce, and about 1/2 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 30 %
Fat 8 g
Satfat 1.9 g
Monofat 4.4 g
Polyfat 0.9 g
Protein 26.5 g
Carbohydrate 14 g
Fiber 1.3 g
Cholesterol 89 mg
Iron 2 mg
Sodium 298 mg
Calcium 22 mg


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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

October 2001
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