Pan-seared balsamic pork and noodles
23
- Prep Time20 mins
- Total Time30 mins
- Makes4 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 31g, Carbohydrates 38g, Fat 18g, Fibre 2g, Sodium 558mg.
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.