Friday, December 9, 2011

Pork Tenderloin with Mustard Sauce

* 2 1/2 cups uncooked medium egg noodles
* 1 tbsp olive oil
* 1 pork tenderloin, trimmed and cut crosswise into 12 slices (about 1 lb or so)
* 1/2 tsp black pepper
* 1/4 tsp salt
* 1 cup dry white wine
* 3 tbsp whole-grain Dijon mustard
* 2 tbsp water
* 2 tsp cornstarch

1. Cook noodles according to package directions; drain.
2. 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.
3. Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes; flip pork after 5 minutes. Remove pork from pan; keep warm.
4. 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.

Delicious! Have you ever gotten a food gift basket? I will bet you that it included some sort of whole-grain mustard. Now you have a recipe that calls for it! We loved this dish, even all three kids! If your family loves noodles, you might want to cook 3 cups of noodles instead of 2 1/2.

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