Pork Tenderloin with Noodles
|Pork tenderloin||1 1⁄2 Pound, cut into 1 inch slices and flattened|
|Vegetable oil||3 Tablespoon|
|Chopped onion||2 Tablespoon|
|Chopped celery||2 Tablespoon|
|Canned sliced mushrooms||4 Ounce (1 Can / 3/4 Cup)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Medium egg noodles||8 Ounce, uncooked (4 1/2 Cup)|
Sprinkle pork tenderloin lightly with salt and pepper, then turn in flour.
Pan fry slowly in oil until meat is browned; remove meat from pan and saute onion and celery.
Stir in mushrooms with liquid and chicken broth.
Add browned pork; cover and simmer over low heat until meat is tender, about 1 hour.
Stir in Worcestershire and let simmer, uncovered, about 10 minutes.
Cook noodles according to package directions; drain.
Place pork tenderloin on platter and ring with noodles.
Top with gravy.