2 c. uncooked medium egg noodles
1 tbsp olive oil
1 lb. pork tenderloin, trimmed and cut crosswise into 12 (1" thick) slices
1/2 tsp black pepper
1/4 tsp salt
1 c. dry white wine
3 tbsp whole grain Dijon Mustard
2 tbsp water
2 tsp cornstarch


Cook noodles according to package omitting salt & fat; drain
While noodles cook, heat oil in large non stick skillet over medium-high heat. Sprinkle pork w/ pepper & salt. Place pork in pan; cook 5 mins, turning once.
Combine the wine & mustard; pour into pan. Cover, reduce heat, and simmer 10 mins. Remove pork from pan; keep warm.
Combine water & cornstarch into small bowl. Stir cornstarch mixture into pan; bring to boil and cook 1 min or until thick. Serve pork w/ sauce and noodles.

Yield: 4 servings (serving size: 3 pork slices, about 3 tbsp. sauce, and 1/2 c noodles)

Calories: 242
Fat: 8g
Protein: 26.5g
Carb: 14g
Fiber: 1.3g
Chol 89 mg
Iron 2mg
Sodium 298 mg
Calc 22mg