Creamy Mushroom Pork Loin with Egg Noodles
Tender pork loin strips and mushrooms in a creamy paprika sauce, served over egg noodles for a comforting, easy-to-reheat meal-prep lunch.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
Ingredients
- 120 g Beef Broth
- 1 g Black Pepper
- 8 g Canola Oil
- 120 g Cremini mushrooms
- 8 g Dijon mustard
- 75 g Egg noodles
- 8 g Flour
- 1 g Fresh parsley
- 2 g Paprika
- 170 g Pork Loin
- 2 g Salt
- 45 g Sour cream
- 60 g Yellow Onion
Instructions
- Cook the egg noodles in salted boiling water until tender. Drain and set aside.
- Slice the pork loin into thin strips. Season with salt, black pepper, and paprika.
- Heat the canola oil in a skillet over medium-high heat. Cook the pork for 4 to 5 minutes, until browned and cooked through. Transfer to a plate.
- Add the onion and mushrooms to the same skillet. Cook for 5 minutes, stirring occasionally, until softened and lightly browned.
- Sprinkle in the flour and stir for 1 minute. Gradually pour in the beef broth while stirring until the sauce is smooth.
- Stir in the Dijon mustard, sour cream, and dried parsley. Simmer gently for 2 to 3 minutes without boiling.
- Return the pork and any juices to the skillet. Toss with the sauce, then serve over the egg noodles. Cool before storing in a meal-prep container.