Pan-seared balsamic pork and noodles

Prep 20 min
Total 30 min
Makes 4 Servings



1/4 cup
olive oil
1/4 cup
white balsamic vinegar
1 tsp
Dijon mustard
garlic cloves, minced
1/2 tsp
pork tenderloin, cut into 1/2-in. round slices
1/2 340-g pkg
broad egg noodles
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.


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.

Recipe Collections
Latest Recipes