Country Pork & Noodles
Submitted by tinytoon
Diced roasted pork tenderloin tossed with egg noodles, red bell pepper, and green peas in a lightly thickened chicken broth. A comforting one-pot dinner ready in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minGot leftover roasted pork tenderloin? This is exactly what to do with it.
Egg noodles cook directly in chicken broth, soaking up all that savory flavor instead of plain water.
Red bell pepper and frozen peas go in while the noodles simmer, adding color and sweetness without a single extra pot.
A quick cornstarch slurry thickens the broth into a silky, gravy-like sauce, then the diced pork and a pat of butter get stirred in at the end, just long enough to heat through without drying out.
It’s the kind of simple, soul-warming dinner that lands on the table in under 45 minutes with almost nothing to clean up.
Kitchen Tips
- Cook the noodles right in the broth for maximum flavor absorption. No draining needed
- Mix the cornstarch with cold broth before adding it. Dumping cornstarch into hot liquid creates clumps
- Stir in the pork at the very end so it stays tender. Overcooking lean tenderloin turns it dry and tough
- Any leftover roasted pork works here, including pork loin or even pulled pork for a different texture
Ingredients
Directions
In small bowl stir together ¼ cup stock and cornstarch, set aside.
In 4-quart saucepan, bring remaining stock to a boil; add noodles and cook for 5 minutes.
Stir in bell pepper, peas and black pepper.
When noodles are soft, stir in cornstarch slurry.
Cook and stir until slightly thickened; stir in pork and butter.
Heat through.
Comments
