Dilled Pork Stroganoff

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This version of the Russian classic uses pork instead of the traditional beef and gives the sour cream sauce a touch of dill flavor.
4 servings (serving size: 1 cup pork mixture and 1 cup noodles)


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3 cups uncooked medium egg noodles (about 6 ounces)
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch strips
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter, divided
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2 cups chopped Walla Walla or other sweet onion
1 (8-ounce) package presliced mushrooms
1 cup low-fat sour cream
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon all-purpose flour
Dill sprigs (optional)


Cook pasta according to package directions, omitting salt and fat.

Sprinkle pork with 1/4 teaspoon salt and pepper. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; sauté 4 minutes or until pork loses its pink color. Remove pork from pan; keep warm.

Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 teaspoon salt, onion, and mushrooms; cook 8 minutes or until lightly browned. Remove from heat.

Combine sour cream, dill, Dijon mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve pork mixture immediately over noodles. Garnish with dill sprigs, if desired.

Created date

November 2009

Nutritional Information

Calories 384
Fat 13 g
Satfat 7.1 g
Monofat 2.9 g
Polyfat 1 g
Protein 34.4 g
Carbohydrate 31.6 g
Fiber 3 g
Cholesterol 123 mg
Iron 3.5 mg
Sodium 585 mg
Calcium 120 mg