Country Pork and Noodles

Country Pork and Noodles

  • TOTAL PREP TIME30 minutes


  • 2 cups cooked pork loin roast diced (about 1 pound)
  • 4 cups chicken broth divided
  • 2 tablespoons cornstarch
  • 7 ounces dry egg noodles
  • 1/2 red bell pepper diced
  • 3/4 cup frozen peas (about 4 ounces)
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons butter
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If you’re unsure what to do with leftover pork loin, here’s a simple and tasty option for you! This simple pork loin recipe pairs your leftover pork with egg noodles and plenty of flavor for a delicious and easy family dinner recipe. It’s sure to become a simple go-to for your family! 

In small bowl thoroughly stir together 1/4 cup broth and cornstarch, set aside. In 4-quart saucepan, bring remaining broth to a boil; add noodles, cook for 5 minutes. Stir in bell pepper, peas and pepper. When noodles are tender, stir in cornstarch mixture. Cook and stir until slightly thickened; stir in pork and butter; heat through.

Serves 6.

Wine suggestion: Serve with simple Gamay Beaujolais.

*Could also use leftover tenderloin or fresh leg of pork.

Suther Family

Meet the Suther Family

Blaine, Kansas

I started the farm in the 1970's with the vision of making it a successful family run business in rural America. Today I farm in partnership with my wife Micki, my father Ralph, and my bother Dan. My wife and I live on the farm. We have five children; Tracy, Audrea, Matt, Greg and Grace.

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