PAN SEARED BALSAMIC PORK AND NOODLES

1/4 cup olive oil
1/4 cup white balsamic vinegar
1 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1 pork tenderloin, cut into 1/2-in. round slices
1/2 340-g pkg broad egg noodles
1/2 red onion, thinly sliced
1/2 cup torn fresh basil leaves
Instructions
WHISK oil with vinegar, Dijon, garlic and salt in a bowl. Add pork and turn to coat.
COOK noodles in a large pot of boiling water, following package directions but omitting salt, until al dente, about 6 min. Reserve 1/2 cup of pasta water before draining.
HEAT a large non-stick frying pan over medium. Remove pork from marinade and add to pan in 2 batches. Reserve marinade. Cook until cooked through, 2 to 3 min per side. Transfer to a plate.
ADD  onion to pan. Stir often until onion starts to soften, 3 min. Add reserved pasta water and marinade. Heat 1 min. Distribute mixture over noodles. Top with