Pan-seared balsamic pork and noodles



20 min


30 min


4 Servings

Pan-seared balsamic pork and noodles

Pan-seared balsamic pork and noodles recipe Photo by Roberto Caruso


  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 garlic cloves , minced
  • 1/2 tsp salt
  • 1 pork tenderloin , cut into 1/2-in. round slices
  • 1/2 340-g pkg broad egg noodles
  • 1/2 red onion , thinly sliced
  • 1/2 cup torn fresh basil leaves


  • 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 (per serving)

  • 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.