Pan-seared balsamic pork and noodles
Prep 20 min
Total 30 min
Makes 4 Servings
Updated Apr 7, 2017
Chatelaine
Ingredients
1/4 cup
olive oil
1/4 cup
white balsamic vinegar
1 tsp
Dijon mustard
2
garlic cloves, minced
1/2 tsp
1
pork tenderloin, cut into 1/2-in. round slices
1/2 340-g pkg
broad egg noodles
1/2
1/2 cup
torn fresh basil leaves
Instructions
- WHISK oil with vinegar, Dijon, garlic and salt in a bowl. Add pork and turn to coat.
- COOK noodles in a large pot of boiling water, following package directions but omitting salt, until al dente, about 6 min. Reserve 1/2 cup of pasta water before draining.
- HEAT a large non-stick frying pan over medium. Remove pork from marinade and add to pan in 2 batches. Reserve marinade. Cook until cooked through, 2 to 3 min per side. Transfer to a plate.
- ADD onion to pan. Stir often until onion starts to soften, 3 min. Add reserved pasta water and marinade. Heat 1 min. Distribute mixture over noodles. Top with pork medallions and sprinkle with basil.
Nutrition
Calories 447, Protein 31 g, Carbohydrates 38 g, Fat 18 g, Fibre 2 g, Sodium 558 mg.Wine Pairings
Pair it with: An intense red.
This California take on the well-known Argentine malbec grape brings a mass of juicy berry fruit with considerable spice intensity. The juiciness of the nose is echoed in the mouth, making for a lovely sipper with these pork noodles.
Our Pick: Red Rock Malbec, California, $17.
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