We had it with roasted asparagus with balsamic-browned butter.
Pork Tenderloin with Mustard Sauce
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.
Yield: 4 servings (serving size: 3 pork slices, about 3 tablespoons sauce, and about 1/2 cup noodles)
CALORIES 242 (30% from fat); FAT 8g (sat 1.9g,mono 4.4g,poly 0.9g); PROTEIN 26.5g; CHOLESTEROL 89mg; CALCIUM 22mg; SODIUM 298mg; FIBER 1.3g; IRON 2mg; CARBOHYDRATE 14g
Cooking Light, OCTOBER 2001
1 comment:
This one looks great. Putting it on the menu for next week. thanks
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