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.
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
How to Make It
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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I have not tried this recipe yet, but I have a recipe for pork tenderloin that calls for sweet hot mustard, and that is very good with the pork. I purchased a sweet hot mustard that has a bit of horseradish in it, and the combo was divine. Try it!
I thought it generally sounded like an odd little recipe when I first read it, but since I was looking for another pork tenderloin recipe that didn't involve the smoker, oven or deep fryer, I gave it a shot. Very nice!
I wouldn't say "special occasion" unless you mean "go to pork recipe on a weeknight!" The wine needs to be a dry white. Also, I think any wide noodle would work great. I might try adding an asian flare and using a wide rice noodle.
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