Mustard Pork with Spaetzle

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 box (10.5 ounces) spaetzle (German noodles) or medium-size egg noodles
  • 1/2 cup baby carrots, sliced 1/4-inch thick
  • 1 pork tenderloin (about 1 pound)
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 package (10 ounces) frozen cut green beans
  • 1 cup frozen pearl onions (from 10-ounce bag)
  • 1 container (8 ounces) sour cream
  • 3 tablespoons Dijon mustard
  • 1/3 cup milk
  • 3 tablespoons snipped fresh dill
Directions
  • Cook the spaetzle following the package directions, adding the sliced carrots for the last 10 minutes of cooking.

  • Meanwhile, slice the pork tenderloin in half lengthwise; then slice crosswise into thin slices, 1/4 to 1/2-inch thick. Place pork slices in plastic food-storage bag with the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt; seal; shake to coat the pork slices evenly.

  • Heat the butter in a large saucepan over medium-high heat. Working in batches to avoid crowding the skillet if necessary, add the pork slices. Cook, turning over, until no longer pink, about 5 minutes. Add the frozen green beans, breaking them apart, and onions; cook, stirring, for 4 minutes.

  • Meanwhile, whisk together sour cream, mustard, milk, dill, remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt in a bowl. Add to pork mixture in skillet, stirring constantly. Reduce heat to medium; cook, uncovered, 5 minutes or until vegetables are tender and sauce is thick and creamy.

  • Drain spaetzle-carrot mixture. Arrange on platter. Top with pork-vegetable mixture. Serve immediately.


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