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Tomato, Pork, and Onions Over Egg Noodles

Pantry staples join forces to create this kid-friendly meal featuring peas and onions.

Serves 4
599 calories per serving


> 1 (12 oz) bag egg noodles
> 1 lb pork tenderloin
> 1 tbsp canola oil
> 1 1/2 cups frozen pearl onions, thawed
> 1 (10.5 oz) can tomato soup
> 1 (1 oz) envelope onion soup and dip mix
> 1 cup frozen peas


Cook noodles in boiling water according to package directions.
Meanwhile, set a sauté pan over high heat until very hot. Cut the pork tenderloin into 1-inch cubes. Heat the oil in the pan and add the pork and the onions. Cook stirring occasionally until browned, 4 min.
Add the tomato soup. Fill the empty soup can with water and add to the pan along with the onion mix. Bring liquid to a boil and reduce heat to medium-low.
Simmer for an additional 7 min. Stir in the peas before serving and cook until just al dente. Divide noodles among 4 bowls. Ladle pork and sauce over noodles.

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