|2 cups||uncooked medium egg noodles|
|1 tbsp||olive oil|
|1 (1-pound)||pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices|
|1/2 tsp||black pepper|
|1 cup||dry white wine|
|3 tbsp||whole-grain Dijon mustard|
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 (satfat 1.9g, monofat 4.4g, polyfat 0.9g); PROTEIN 26.5g; CARBOHYDRATE 14g; FIBER 1.3g; CHOLESTEROL 89mg; IRON 2mg; SODIUM 298mg; CALCIUM 22mg;