- 2/3 tablespoon parsley, fresh
- 1 tablespoon shallot
- 2 pound pork tenderloin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/3 cup cornstarch
- 8 ounce egg noodles
- 2 tablespoon olive oil
- 1 cup diced mushrooms, portabella
- 2 cup chicken broth, low-sodium
- 14 1/2 ounce diced tomatoes, canned
- 3 cup spinach
- 2 tablespoon butter, unsalted
- Chop parsley, finely chop shallot. Slice pork if it isn’t already cut into medallions.
- Preheat large skillet medium-high. Add salt, pepper and 1/4 cup of the cornstarch to a zip lock bag. Add pork, toss to coat. Place pork into preheated skillet, cook 2-3 minutes on each side, or until cooked through. Remove from pan. Begin to make noodles according to package directions.
- In skillet, add shallots and mushrooms, cook on medium-low for 2-3 minutes, until browned. Pour in 1/2 cup broth, cook 2-3 minutes, begin reducing. Stir remaining stock and tomatoes into mushrooms, bring to simmer. Stir in 2 tablespoons corn starch, cook 2-3 minutes, until it thickens.
- Reduce heat to low, place pork back into skillet simmer 3-4 minutes, or until pork is 145 degrees with a meat thermometer.
- Stir together noodles, spinach, melted butter and tomato mixture. Serve sprinkled with parsley. (My kids wanted the spinach separately. You choose)
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie