- 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)
Calories: 368kcal | Carbohydrates: 29g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 317mg | Fiber: 2g | Sugar: 2g