Glazed Honey-Mustard Pork Tenderloin with Lemon-Dill Buttered Noodles

1. Preheat and Prep

Adjust the oven rack to the middle position and heat the oven to 375 degrees Fahrenheit. In a small bowl, mix together the mustard, honey, and 1 teaspoon of lemon juice. Set aside for glazing.

2. Season and Sear

Dry the pork tenderloins with paper towels, then sprinkle them evenly with salt and pepper. In a 12-inch skillet, melt 1 tablespoon of butter over medium-high heat. Brown the pork on all sides for 5 to 7 minutes.

3. Glaze and Roast

Remove the skillet from the heat, brush the pork with the honey-mustard mixture, and then transfer it to the oven. Roast until the internal temperature reaches 135 degrees, which should take between 10 to 14 minutes. Once done, move the pork to a carving board, cover it loosely with aluminum foil, and let it rest for 5 minutes.

4. Boil Water

While the pork is roasting, bring 4 quarts of water to a boil in a large pot. Season with 1 tablespoon of salt.

5. Cook Noodles

Add egg noodles to the boiling water, stirring occasionally, until they are al dente. Drain and return the noodles to the pot.

6. Simmer Sauce

Using the same skillet you used for the pork (be cautious as the handle will be hot), add the chicken broth and minced shallot. Bring the mixture to a simmer over medium heat and let it cook until slightly thickened, about 2 minutes, making sure to scrape up all the delicious browned bits.

7. Finish Sauce

Remove the skillet from the heat and stir in the fresh dill, lemon zest, the remaining 2 tablespoons of butter, and the remaining 2 teaspoons of lemon juice. Pour the sauce over the noodles and toss to coat them evenly.

8. Slice and Serve

Cut the tenderloin into 1/2 inch thick slices and arrange them atop the buttered noodles. Serve hot and enjoy the harmonious flavors.