Pork Scallapini

8 ounces egg noodles
1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
kosher salt and black pepper
1/4 cup flour
2 tablespoons olive oil
2/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley

Cook the noodles according to the package directions. Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour. Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate. Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute. Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.

recipe source : Real Simple