Pan-seared balsamic pork and noodles
By Chatelaine19
PREP TIME
20 min
TOTAL TIME
30 min
Makes
4 Servings
Pan-seared balsamic pork and noodles recipe Photo by Roberto Caruso
Ingredients
- 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
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 (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.
