Mustard Pork With Spaetzle

Makes: 6 servings at $2.15 each. Prep: 15 minutes. Cook: about 25 minutes.
Makes 6
Prep 15 m
Cook 25 m



  1. 1 of 5 Cook the spaetzle following the package directions, adding the sliced carrots for the last 10 minutes of cooking.
  2. 2 of 5 Meanwhile, slice the pork tenderloin in half lengthwise; then slice crosswise into thin slices, 1/4 to 1/2 inch thick. Place pork slices in plastic food-storage bag with the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt; seal. Shake to coat the pork slices evenly.
  3. 3 of 5 Heat the butter in a large saucepan over medium-high heat. Working in batches to avoid crowding the skillet if necessary, add the pork slices: cook, turning over, until no longer pink, about 5 minutes. Add the frozen green beans, breaking them apart, and onions; cook, stirring, for 4 minutes.
  4. 4 of 5 Meanwhile, whisk together sour cream, mustard, milk, dill, remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt in a bowl. Add to pork mixture in skillet, stirring constantly. Reduce heat to medium; cook, uncovered, 5 minutes or until vegetables are tender and sauce is thick and creamy.
  5. 5 of 5 Drain spaetzle-carrot mixture. Arrange on platter. Top with pork-vegetable mixture. Serve immediately.
Nutrition Information for Mustard Pork With Spaetzle
Servings Per Recipe: 6
Per Serving: 463 kcal cal., 452 mg sodium, 112 mg chol., 18 g Fat, total, 48 g carb., 27 g pro., 4 g fiber, 9 g sat. fat