8 oz. egg noodles
1 1/2 lb. pork tenderloin, sliced and pounded thin
1/4 c. flour
2 tbsp. olive oil
2/3 c. white wine
2 tbsp. butter
2 tbsp. parsley
Cook the noodles according to package directions.
Season the pork with salt and pepper. Coat it in the flour.
Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1-2 minutes per side. Transfer to a plate.
Return skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.
Makes: 4 servings
Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 15 minutes