Pork Cutlets with Creamy Dill Noodles
Tender pan-seared pork cutlets drizzled with a simple, aromatic dill cream sauce, accompanied by delicate refined egg noodles for a satisfying and quick German dinner.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: German
- Difficulty: Easy
- Cost: $2.89/serving
Dietary
- Nut-Free
- Low-Residue
- High-Protein
- Low-Sugar
Tags
- sauté
- quick
- savory
- fresh
Ingredients
- 1.5 pound pork tenderloin (sliced into 1/2-inch thick medallions)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon vegetable oil
- 4 ounce egg noodles (refined)
- 2 tablespoon unsalted butter
- 1.5 cup chicken broth (low sodium)
- 0.5 cup heavy cream
- 2 tablespoon fresh dill (finely minced)
Instructions
- Bring a large pot of lightly salted water to a boil for the egg noodles. Cook egg noodles according to package directions until tender, about 7-9 minutes. Drain and set aside.
- While noodles cook, season pork tenderloin medallions with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add pork medallions and sear for 2-3 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside.
- Reduce heat to medium. Add unsalted butter to the same skillet. Once melted, stir in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer for 2 minutes.
- Stir in heavy cream and finely minced fresh dill. Cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly.
- Return cooked pork medallions to the skillet and gently toss to coat in the dill sauce. Serve immediately with the cooked egg noodles.
Notes
Pork tenderloin cooks quickly when sliced thinly; ensure not to overcook to keep it juicy. Use low-sodium chicken broth to control the overall saltiness of the dish.
Nutrition (per serving)
- Calories: 540
- Protein: 42.5 g
- Carbohydrates: 26.8 g
- Fat: 29.5 g
- Fiber: 1.1 g
- Sodium: 750 mg
- Saturated Fat: 12.8 g
- Sugar: 2.1 g
- Cholesterol: 155 mg