Creamy Mushroom Pork Tenderloin with Egg Noodles

Ingredients

• 1 g Black Pepper
• 8 g Canola Oil
• 120 g Chicken broth
• 75 g Egg noodles
• 8 g Flour
• 5 g Fresh parsley
• 80 g frozen peas
• 2 g Paprika
• 170 g Pork Tenderloin
• 1 g Salt
• 45 g Sour cream
• 100 g White Mushroom
• 50 g Yellow Onion

Instructions

1. Cook the dry egg noodles in boiling water until tender, then drain and set aside.
2. Slice the pork tenderloin into medallions and season with salt, black pepper, and sweet paprika.
3. Heat the canola oil in a skillet over medium-high heat and sear the pork until browned on both sides. Transfer to a plate.
4. Add the onion and mushrooms to the skillet and cook until softened and lightly browned.
5. Sprinkle the flour over the vegetables, stir well, then gradually add the chicken broth while stirring to form a smooth sauce.
6. Return the pork to the skillet, add the frozen peas, and simmer until the pork is cooked through and the sauce thickens.
7. Remove the skillet from the heat and stir in the sour cream until the sauce is creamy.
8. Pack the noodles with the creamy pork and mushrooms in a meal-prep container, then top with fresh parsley.