Pork Tenderloin with Mustard Sauce

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.

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

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.5g
  • Carbohydrate: 14g
  • Fiber: 1.3g
  • Cholesterol: 89mg
  • Iron: 2mg
  • Sodium: 298mg
  • Calcium: 22mg

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

Preparation

  1. Cook noodles according to package directions, omitting salt and fat; drain.
  2. 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.
  3. Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.
  4. 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.
Note:

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.

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