Pork Tenderloin with Mustard Sauce

So I made this last night. Very easy and very good. The pork was able to be cut with a fork once it was done. The sauce didn't thicken like it should have, but I may have not waited long enough. The mustard sauce was very apparent, but not wine-y at all.

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