Pan Seared Pork And Egg Noodles

Everyone is so busy these days with work, family and schedules.. a recipe for a quick and easy dinner is required. This is definitely one of them.

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tsp. Grey Poupon mustard
• 1 garlic clove, minced
• pinch of salt
• 1 pork tenderloin cut into 1/2 inch round slices
• 1/2 -340g. pkg. of broad egg noodles
• 1 shallot, peeled and thinly slices
• 1/2 cup torn, fresh basil leaves

Whisk together the vinegar, mustard, garlic and oil in a small bowl. Turn the tenderloin in to coat.

Cook the noodles in boiling water, according to directions but with no salt added. After 6 minutes (should be al dente texture), lightly salt. Reserve 1/2 cup of the pasta water before draining.

Heat a large skillet over medium heat and add the pork, cooking in two batches. Reserve the marinade. After about 3 minutes, remove fthe pork from the pan and transfer to a plate.

Add the shallot, stirring often until softened. Add the reserved pasta water and marinade, heating for about 1 – 2 minutes.

Distribute the mixture over the noodles and top with the pork tenderloin. Sprinkle with the basil and serve.

What could possibly be faster, easier and taste to fabulous?

Yummy….