Pork Tenderloin With Mustard Sauce

• 2 cups uncooked medium egg noodles
• 1 tablespoon olive oil
• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup dry white wine
• 3 tablespoons whole-grain Dijon mustard
• 2 tablespoons water
• 2 teaspoons cornstarch

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.
3. Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.
4. Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.
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egg noodles, olive oil, pork tenderloin, black pepper, salt, white wine, wholegrain, water, cornstarch

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-mustard-sauce-0 (may not work)