Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 1/4 tsp | salt |
| 1 cup | dry white wine |
| 3 tbsp | whole-grain Dijon mustard |
| 2 tbsp | water |
| 2 tsp | cornstarch |
Directions
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;
Source: www.cookinglight.com