1/2 cup sweet and hot mustard
3 tablespoons white wine
2 tablespoons honey
1 bunch green onions, thinly sliced
1/4 cup cilantro leaves, minced
4 garlic cloves, minced
1 jalapeno, minced
1 pound boneless pork tenderloin, trimmed
Combine the mustard, wine and honey in a medium bowl. Add the onions, cilantro, garlic and jalapeno. Transfer to a self sealing plastic bag and add the pork. Marinate at least 2 hours in the refrigerator. Preheat the oven to 350F. Remove the pork from the marinade and wipe off any excess marinade. Place in a shallow roasting dish and bake until it reaches an internal temperature of 135F, about 20 minutes, basting occasionally with the marinade. Let cool slightly before slicing. Serves 4.
8 ounces uncooked noodles
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 cup minced green onion
1 tablespoon butter or margarine, melted
Cook noodles in 1 quart boiling salted water until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 4 servings.