Pork Medallions in Peanut Sauce

1 package wide egg noodles

1 pork loin tenderloin (about 1 lb.) - NOT the already spiced/rubbed kind

Soy sauce

Salad oil (canola or vegetable) (or you can use sesame or peanut oil for a more Thai flavor)

1/2 C. peanut butter - creamy, chunky, whatever you like (you can add more of this, to taste, and chunky gives a more interesting texture to the finished dish)

1 tablespoon sugar

1/2 teaspoon hot pepper sauce (can substitute hot pepper flakes if you don't have pepper sauce, but be sure to let sauce sit after mixing it up if you do this)

2 green onions, cut into 1/2" pieces (I use a bunch, usually 6-7, and chop it up more finely)

At least 1/4 lb. spinach, coarsely sliced (usually use much more, can use frozen spinach if it is all you have)

In saucepot, prepare noodles as label directs; drain. Return to pot, keep warm.

Cut pork tenderloin into 1/8" think slices.  (Freezing tenderloin until firm but not completely frozen makes this a lot easier.)

In medium bowl, mix pork with 3 T. soy sauce and 1 T. salad oil; set aside (this can sit and marinate for a while, put it in the fridge if you're not going to get back to it right away for food safety).

In small bowl, mix peanut butter, sugar, hot pepper sauce, 3 T. soy sauce and 2/3 C. hot tap water until blended; set aside. (I often increase this by 1.5 or 2 times, for a more flavorful dish).

In 12" skillet or wok, over medium heat, cook green onions in 3 T. hot salad oil until tender; (you can discard green onions if someone eating the dish prefers that, I like it much more with them left in).

In oil remaining in skillet, over high heat, cook pork mixture until pork loses its pink color, about 2~3 minutes, stirring quickly and constantly. Remove skillet from heat. Add noodles, peanut mixture and spinach to pork mixture in skillet, tossing gently to mix well.

As written, 4 servings, ~620 calories per serving.

You could also just use pre-made peanut sauce (Thai, etc.) if you don't want to make the sauce yourself