Looking for an easy weeknight winner? This pork tenderloin with egg noodles is savory, satisfying, and so easy to throw together.
Pork tenderloin, broad egg noodles, and plenty of herbs and aromatics make this easy meal flavorful and filling.
I will eat egg noodles and cabbage with literally anything. I don’t know what it is about the combination, but I just can’t stop myself when a plate of egg noodles and sautéed cabbage are in front of me. In this recipe, I pair my favorite egg noodles and cabbage with a juicy pork tenderloin. The sauce is lightly sweet and savory, made from honey, Dijon mustard, and chicken broth. I add lots of oregano, parsley, and a splash of lemon juice to round out the flavors. The result? Easy, fast flavor. I think you’ll love this recipe as much as I did!
How to make this pork tenderloin with egg noodles
You don’t need many ingredients for this easy dinner recipe.
What you need
- Pork tenderloin: You could easily swap this for your favorite protein. Try it with boneless chicken thighs or thinly sliced chicken breasts. You could also make it with pork chops or Italian sausage instead. Be mindful that the cooking time will vary depending on your chosen protein. I love pork tenderloin because it cooks fairly quickly and works so well with cabbage!
- Onions and celery: I slice onions and celery to bake with the pork tenderloin to infuse it with a bit of aromatic flavor.
- Egg noodles: I use broad egg noodles, which taste delicious with cabbage!
- Herbs: I add minced oregano and parsley for flavor. You could use the dry counterparts.
- Cabbage: I use savoy cabbage, which I chop up and sauté. You could use any cabbage or try it with broccoli florets, cauliflower florets, or chopped kale.
- Sauce: The sauce has chicken stock, Dijon mustard, and honey.
- Finishing touches: I finish the pork tenderloin and egg noodles with lemon juice to round out all the flavors. That little hint of acid at the end really ties it together!
How to make it
- Step 1: Brown the pork tenderloin in olive oil until golden brown on both sides. Add sliced onion and celery around and transfer to the oven until the tenderloin reaches your desired internal temperature. I recommend about 135ºF.
- Step 2: While the pork cooks, prepare the egg noodles according to package directions and drain. Whisk together the sauce ingredients in a bowl and set them aside.
- Step 3: Remove the pork from the oven and transfer the tenderloin to a cutting board to rest.
- Step 4: Return the skillet with onions and celery to the stovetop and add the cabbage, oregano, and parsley. Sauté until tender.
- Step 5: From there, add the sauce and bring to a boil. Reduce the heat to medium and simmer rapidly for 5 minutes to allow it to reduce. Finish by adding the lemon juice and egg noodles, and you’re done!
From there, you’re ready to serve it up! Slice the pork tenderloin into medallions and arrange on a platter. Spoon the cooked egg noodles around and finish with more oregano on top.
Pork Tenderloin with Egg Noodles
Looking for an easy weeknight winner? This pork tenderloin with egg noodles is savory, satisfying, and so easy to throw together.
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Servings: 4
Calories: 561kcal
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (peeled, halved, and sliced into half-moons)
- 2 ribs celery (trimmed and diced)
- 12 ounces broad egg noodles
- ½ pound cabbage (cored and roughly chopped)
- 1 tablespoon oregano (freshly minced; or use 1 teaspoon dried)
- ¼ cup parsley (freshly minced; or use 1 tablespoon dried)
- 1½ cups chicken stock
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 lemon (juiced)
For serving:
Instructions
Brown the pork tenderloin:
- Preheat the oven to 400ºF.
- Pat the pork tenderloin dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the pork tenderloin and cook for 3 minutes without moving. Flip and cook for 3 minutes until golden brown on each side.
Bake the pork tenderloin:
- Add the sliced onion and celery around the tenderloin. Sprinkle the onion and celery with a pinch of salt. Transfer the skillet to the oven for 12 to 15 minutes or until your desired internal temperature is met. I recommend cooking the pork to 135ºF.
- Remove the skillet from the oven and transfer the pork tenderloin to a cutting board to rest for 5 to 10 minutes.
Cook the egg noodles and prepare the sauce:
- Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and set aside.
- Whisk together the chicken stock, Dijon mustard, and honey in a separate bowl.
Sauté the cabbage:
- After you’ve removed the pork from the skillet, carefully transfer the skillet with the onions and celery to a burner and turn the heat to medium.
- Add the cabbage and season with salt and pepper. Cook for 5 minutes until it softens. Add the minced oregano and parsley. Sauté for 1 minute.
- Add the sauce from the bowl and bring to a boil. Reduce the heat to medium and simmer rapidly for 5 minutes to reduce the sauce slightly. Add the lemon juice and cooked egg noodles. Simmer for 1 minute. Taste and season. Turn off the heat.
To serve:
- Slice the pork into thin medallions and arrange on a platter. Serve the cabbage and egg noodles around the sliced pork. Finish with fresh oregano leaves. Enjoy!
Nutrition
Calories: 561kcal | Carbohydrates: 75g | Protein: 39g | Fat: 12g | Sodium: 743mg | Fiber: 7g | Sugar: 9g | Vitamin C: 43mg
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