This simple and hearty pork recipe will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit. Ward off the chill with a satisfying walk on the pork wild side!

2 cups (about 1 pound) diced roasted pork (loin, tenderloin, butt or fresh pork leg)

4 cups chicken broth, divided

2 tablespoons cornstarch

7 ounces dry egg noodles

1/2 red bell pepper, diced

3/4 cup (about 4 ounces) frozen peas

1/8 teaspoon ground black pepper

2 teaspoons butter

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.

4. When noodles are tender, stir in cornstarch mixture.

5. Cook and stir until slightly thickened; stir in pork and butter; heat through.

Makes 6 servings.

 
Wine suggestion: Serve with simple Gamay Beaujolais.

Nutrition per serving:

292 calories; 

29 grams protein;

6 grams fat;

160 milligrams sodium;

95 milligrams cholesterol;

1 gram saturated fat;

30 grams carbohydrates;

2 grams fiber;

Recipe and photo courtesy of The National Pork Board.

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