Recipe Details

Country Pork and Noodles

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 cups cooked pork loin roast, diced (about 1 pound)
4 cups chicken broth, divided
2 tablespoons cornstarch
7 ounces egg noodles
1/2 red bell pepper, diced
3/4 cup frozen peas, (about 4 ounces)
1/8 teaspoon black pepper
2 teaspoons butter

Cooking Directions


In small bowl thoroughly stir together 1/4 cup broth and cornstarch, set aside. In 4-quart saucepan, bring remaining broth to a boil; add noodles, cook for 5 minutes. Stir in bell pepper, peas and pepper. When noodles are tender, stir in cornstarch mixture. Cook and stir until slightly thickened; stir in pork and butter; heat through.

Serves 6.

Wine suggestion: Serve with simple Gamay Beaujolais.

*Could also use leftover tenderloin or fresh leg of pork.

Serving Suggestions

This simple and hearty dish will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit.

Nutrition Information

Calories: 292 calories
Protein: 29 grams
Fat: 6 grams
Sodium: 160 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 1 grams
Carbohydrates: 30 grams
Fiber: 2 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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