Makes: 6 servings at $2.15 each. Prep: 15 minutes. Cook: about 25 minutes.

Source: Family Circle
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Ingredients

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Directions

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  • Cook the spaetzle following the package directions, adding the sliced carrots for the last 10 minutes of cooking.

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  • 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.

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  • 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.

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  • 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.

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  • Drain spaetzle-carrot mixture. Arrange on platter. Top with pork-vegetable mixture. Serve immediately.

Nutrition Facts

463 calories; 18 g total fat; 9 g saturated fat; 112 mg cholesterol; 452 mg sodium. 48 g carbohydrates; 4 g fiber; 27 g protein;

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