Ingredients
- 8 ounces egg noodles
- 1¼ pounds pork tenderloin, sliced ¾ inch thick, pounded ¼ inch thick
- Kosher salt and black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ⅔ cup white wine
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
How to Make It
- Cook the noodles according to the package directions.
- Season the pork with ½ teaspoon salt and ¼ teaspoon pepper, then coat in the flour. Brown, in batches, in the oil in a large skillet over medium-high heat, 1 to 2 minutes per side; remove.
- Add the wine and butter to the skillet; cook for 1 minute. Add the pork and toss. Serve over the noodles and sprinkle with the parsley.
