That was a great recipe, low cal, tasty, full of flavor, cheap... never thought of cooking with mustard before. YUMMMMMM! Family love it. BIG THANK YOU FOR SHARING :)
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.
More From Cooking Light
- 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
- 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.
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