Mustard Pork

Name: Mustard Pork
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

13 ingredients

1 steps

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

1

{"0":"Cook the spaetzle following the package directions, adding the sliced carrots for the last 10 minutes of cooking.","1":"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.","3":"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.","5":"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.","7":"Drain spaetzle-carrot mixture. Arrange on platter. Top with pork-vegetable mixture. Serve immediately."}