Ingredients

Makes 4 servings

　　1 pound pork tenderloin, trimmed and cut diagonally into 8 pieces

　　5 tablespoons unsalted butter

　　6 ounces dried medium egg noodles

　　1/2 cup chopped fresh chives

　　2 tablespoons chopped fresh tarragon

　　1/2 cup dry vermouth

　　2 tablespoons drained capers, coarsely chopped

　　Accompaniment: lemon wedges

　　

Step 1

Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat pounder or a rolling pin. Pat dry and season with salt and pepper.

　　

Step 2

Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then, without crowding, sauté half of pork, turning over once, until golden brown, about 4 minutes total. Transfer with tongs to a plate and keep warm, covered. Sauté remaining pork with 1 1/2 tablespoons butter in same manner. Reserve skillet with fat.

　　

Step 3

While meat is sautéing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Return to pot and toss with remaining 2 tablespoons butter, herbs, and salt and pepper to taste.

　　

Step 4

Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits. Continue to boil until sauce is slightly thickened, about 1 minute.

　　

Step 5

Divide noodles among 4 plates and top with pork. Spoon sauce over pork.