Maybe if you're starving and the only things in the pantry are noodles, white wine, and dijon mustard… otherwise this is not good! The pork is plain. I added grape tomatoes to make it edible.
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.
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- 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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