Cooking Light is the first of that effort. To pack even more of a nutritional wallop, substitute brown rice for the egg noodles, just because...but you can, of course, do anything you want.
My goal is to post a good dozen or more recipes that she can whip up without a lot of bother (cooking isn't her favorite thing) and that will be worth whatever time and effort goes in.
Pork Tenderloin with Mustard Sauce
from Cooking Light and myrecipes.com
"Serve quick-cooking pork tenderloin in a zesty Dijon mustard sauce over egg noodles for dinner tonight. The noodles (or brown rice) soak up the extra sauce so you don't lose any flavor. Pair with steamed asparagus or broccoli."
Yield: 4 servings (serving size: 3 pork slices, about 3 tablespoons sauce, and about 1/2 cup noodles)
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
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 (note that I usually do NOT include this with my posts for fear of scaring you!): CALORIES 242 (30% from fat); FAT 8g (sat 1.9g,mono 4.4g,poly 0.9g); IRON 2mg; CHOLESTEROL 89mg; CALCIUM 22mg; CARBOHYDRATE 14g; SODIUM 298mg; PROTEIN 26.5g; FIBER 1.3g
Recipe and Photo from myrecipes.com and Cooking Light, OCTOBER 2001
One Year Ago Today: Schuyler Farms Dairy Bar