Source: National Pork Board

Roasted pork in a stew with egg noodles and bell peppers.

Servings

16 oz Pork, tenderloin, lean, roasted , 2 cups diced
4 cup fat free reduced sodium chicken broth , divided
2 tbsp cornstarch
7 oz uncooked egg noodles
0.5 medium red bell peppers , diced
0.75 cup frozen green peas
0.12 tsp black pepper
2 tsp Butter, unsalted

1 In small bowl thoroughly stir together 1/4 cup broth and cornstarch, set aside.
2 In 4 quart saucepan, bring remaining broth to a boil, add noodles, cook for 5 minutes.
3 Stir in bell pepper, peas and pepper. When noodles are tender, stir in cornstarch mixture.
4 Cook and stir until slightly thickened, stir in pork and butter; heat through.

This simple and hearty dish will satisfy hungry diners on a cold winter day.