Honey-Mustard Pork Tenderloin with Buttered Egg Noodles
By Cook's CountryPublished on October 14, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup whole-grain mustard 2 tablespoons honey 1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided2 (14- to 16-ounce) pork tenderloins, trimmed1 ½ teaspoons table salt, plus salt for cooking pasta½ teaspoon pepper 3 tablespoons unsalted butter, divided12 ounces (6 cups) egg noodles ½ cup chicken broth 1 shallot, minced2 tablespoons chopped fresh dill
Before You Begin
We like to serve this dish with a side salad.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine mustard, honey, and 1 teaspoon lemon juice in bowl; set aside. Pat pork dry with paper towels and sprinkle with salt and pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Cook pork until browned on all sides, 5 to 7 minutes. Off heat, brush mustard mixture evenly over top of pork. Transfer skillet to oven and roast until meat registers 135 degrees, 10 to 14 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest for 5 minutes. Do not wash skillet.
- Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring occasionally, until al dente. Drain noodles and return them to pot.
- Add broth and shallot to now-empty skillet (skillet handle will be hot). Bring to simmer over medium heat and cook until slightly thickened, about 2 minutes, scraping up any browned bits. Off heat, stir in dill, lemon zest, remaining 2 tablespoons butter, and remaining 2 teaspoons lemon juice. Add sauce to noodles and toss to coat. Slice pork ½ inch thick and serve over noodles.
Time
30 minutesYield
Serves 4Ingredients
¼ cup whole-grain mustard
2 tablespoons honey
1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided
2 (14- to 16-ounce) pork tenderloins, trimmed
1 ½ teaspoons table salt, plus salt for cooking pasta
½ teaspoon pepper
3 tablespoons unsalted butter, divided
12 ounces (6 cups) egg noodles
½ cup chicken broth
1 shallot, minced
2 tablespoons chopped fresh dill
Ingredients
¼ cup whole-grain mustard
2 tablespoons honey
1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided
2 (14- to 16-ounce) pork tenderloins, trimmed
1 ½ teaspoons table salt, plus salt for cooking pasta
½ teaspoon pepper
3 tablespoons unsalted butter, divided
12 ounces (6 cups) egg noodles
½ cup chicken broth
1 shallot, minced
2 tablespoons chopped fresh dill
Ingredients
¼ cup whole-grain mustard
2 tablespoons honey
1 teaspoon grated lemon zest, plus 1 tablespoon juice, divided
2 (14- to 16-ounce) pork tenderloins, trimmed
1 ½ teaspoons table salt, plus salt for cooking pasta
½ teaspoon pepper
3 tablespoons unsalted butter, divided
12 ounces (6 cups) egg noodles
½ cup chicken broth
1 shallot, minced
2 tablespoons chopped fresh dill
Why This Recipe Works
Pulling the skillet from the oven when the pork registers 135 degrees allows carryover cooking to bring it to the target temperature.
Before You Begin
We like to serve this dish with a side salad.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine mustard, honey, and 1 teaspoon lemon juice in bowl; set aside. Pat pork dry with paper towels and sprinkle with salt and pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Cook pork until browned on all sides, 5 to 7 minutes. Off heat, brush mustard mixture evenly over top of pork. Transfer skillet to oven and roast until meat registers 135 degrees, 10 to 14 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest for 5 minutes. Do not wash skillet.
- Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring occasionally, until al dente. Drain noodles and return them to pot.
- Add broth and shallot to now-empty skillet (skillet handle will be hot). Bring to simmer over medium heat and cook until slightly thickened, about 2 minutes, scraping up any browned bits. Off heat, stir in dill, lemon zest, remaining 2 tablespoons butter, and remaining 2 teaspoons lemon juice. Add sauce to noodles and toss to coat. Slice pork ½ inch thick and serve over noodles.
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