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Saturday, June 5, 2010

Tuesday - Pork Tenderloin with Mustard Sauce 6/8

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521619&adsqs=raid:1733781

Ingredients:
· 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

Preparation:
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.

Nutritional Information
Calories:
242 (30% from fat)
Fat:
8g (sat 1.9g,mono 4.4g,poly 0.9g)
Protein:
26.5g
Carbohydrate:
14g
Fiber:
1.3g
Cholesterol:
89mg
Iron:
2mg
Sodium:
298mg
Calcium:
22mg

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