Mustard Pork with Spaetzle

Total Time:
45 min
20 min
25 min

6 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
4.0 9
My family really disliked the mustard overload!! I even cut the amount to 2 tbls!A waste of good noodles!! item not reviewed by moderator and published
dsfsd item not reviewed by moderator and published
Great quick recipe with a great flavor. Something new and different! item not reviewed by moderator and published
Not bad. This could be a 30 minute meal because it takes no time at all to make. Cooked this for hubby's b-day. Mustard sauce is strong. If you're not a dill lover, skip this recipe. item not reviewed by moderator and published
Love this recipe and will keep on making it. I followed it exactly and it just tastes great. item not reviewed by moderator and published
This is a fabulous winter dish that my partner and I both loved when I made it last night for the second time. (For some reason it was even more delicious tha we remembered!). It's a great recipe that you can take in many different directions. For instance, I served with braised red cabbage and mashed potatoes. I also used frozen pearl onions and frozen peas and omitted the carrots. But with this recipe, the sauce is the thing. Creamy and delicious, and with lowfat milk and sour cream, not too heavy really. I also added country dijon for texture and loved the fresh dill with this dish! Fantastisch! item not reviewed by moderator and published
Great Recipe item not reviewed by moderator and published
I saw this recipe on the show and made it the next week. It was easy to make and tasted GREAT! Thanks FAMILY CIRCLE!! item not reviewed by moderator and published
I made just the pork tenderloin part, but it was really great. My husband and I both loved it. I will make this again! item not reviewed by moderator and published

Not what you're looking for? Try:

Mustard-Crusted Pork Chops with Asparagus-Potato Salad

Recipe courtesy of Food Network Kitchen