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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