Pork Tenderloin Over Noodles!

This tenderloin is seasoned with the Longs Peak Pork Chop seasoning from Savory Spice here in Raleigh!

· 1 oz. of the Longs Peak Pork Chop Spice- from Savory Spice

· 1 1 lb. pork tenderloin sliced into small pieces

· 6 cups of water- for the brine

· 6 tablespoons of course salt- for the brine

· 1 cup of Rex Goliath Sauvignon Blanc

· 5 cloves of peeled and finely chopped garlic

· 1 bag of egg noodles

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil-for the pasta water

Since I had this tenderloin in the freezer, I took it out of the freezer last night and put in on a plate and let it thaw in the fridge over night.

First, I sliced the pork tenderloin into thin pieces. I placed all of them in a large glass bowl and filled the bowl with water and salt, sealing it tightly with it’s lid. I let the tenderloin sit in this solution in the fridge for about 3 hours.

When the timer went off, I removed the pork from the bowl and it put it in a fresh container, shaking off the remaining water. I put it back in the fridge into this tightly sealed container until it was time to cook.

Before I started to cook, I removed the pork from the container and set it all on a plate to help it dry. While I let this air dry, I filled pasta pot full of water and added in the salt and olive oil and let the water come to a boil while on high heat.

In a large skillet I added in the wine, garlic, and the pork chop spice. I let it cook together for a minute and then added in the pork. I covered this and let it simmer together for about 20 minutes.

I added the noodles to the pasta pot and cooked them for about 8-9 minutes, until they were tender. Once they were done, I drained them and added them straight into the pan with the pork and stirred to coat all the noodles evenly and served.