You may also like
Categories:
egg noodles olive oil pork tenderloin black pepper salt white wine whole grain Dijon mustard water cornstarch
Viewed: 62 - Published at: 8 years agoIngredients
- 2 cups medium egg noodles
- 1 tablespoon olive oil
- 1 one pound pork tenderloin, trimmed and cut crosswise into 12 one inch slices
- 12 teaspoon black pepper
- 14 teaspoon salt
- 1 cup dry white wine
- 3 tablespoons whole grain Dijon mustard
- 2 tablespoons water
- 2 teaspoons cornstarch
Method
- Cook noodles according to package directions omitting salt and fat; drain.
- Meanwhile, heart oil in large nonstick skillet over medium high heat.
- Sprinkle the pork with salt and pepper.
- 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 boil and cook one minute or until thick.
- Serve pork with sauce and noodles.
