Mustard Pork With Spaetzle

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

Mustard Pork With Spaetzle
Servings: 6 Prep 15 mins Cook 25 mins


  • 1 package 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 10 ounce package frozen cut green beans*
  • 1 cup frozen pearl onions (from 10-ounce bag)*
  • 1 8 ounce container sour cream*
  • 3 tablespoons Dijon mustard*
  • 1/3 cup milk
  • 3 tablespoons snipped fresh dill*

Make It

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

2. 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.

4. 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.

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

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 463, Fat, total (g): 18, chol. (mg): 112, sat. fat (g): 9, carb. (g): 48, fiber (g): 4, pro. (g): 27, sodium (mg): 452, Percent Daily Values are based on a 2,000 calorie diet.