Slice the pork diagonally into 8 pieces. Place it between plastic wrap & pound with a meat mallet to a 1/4 inch (5 mm) thickness. Sprinkle the pork with pepper to taste.
In a large skillet, heat 1 tablespoon (15 ml) of the vegetable oil over medium-high heat. Brown the pork on both sides until no longer pink. Remove the pork from the pan & keep it warm.
Add the remaining tablespoon (15 ml) of the vegetable oil to the skillet. Cook the leeks, stirring for 5 minutes.
Add the white wine & simmer until the mixture is reduced by half.
Over low heat, stir in the yogurt, honey, lemon juice & salt.
Dissolve the cornstarch in the water. Add this to the skillet & stir until thickened. Stir in the peppercorns.
Making the Noodles: Meanwhile, cook the egg noodles according to the package directions.
Drain the noodles & add the butter, salt & nutmeg. Divide the egg noodles among 4 plates. Top each with two pork scallops, then spoon some of the sauce over top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (25%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 134.7mg||41 %|
|Sodium 97.7mg||3 %|
|Potassium 604.5mg||16 %|
|Total Carbohydrate 68g||20 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 65g|
|Protein 30.6g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 538
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