4 servings (serving size: 1 cup pork mixture and 1 cup noodles)
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
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)
How to Make It
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.
We will make this one again. We followed the recipe exactly, and found the dish tasty, with the subtle flavors of dijon mustard and fresh dill. We also had to pour off extra moisture while cooking the pork, as another reviewer mentioned.
Liked this a lot--just cooked the vegetables in with the pork after the meat browned--saves a pan and helps flavors merge. Substituted nonfat plain yogurt for sour cream and added garlic. Very creamy and tasty! Definitely stir in yogurt or sour cream after removing the pan from the heat--the residual heat in the pan is enough to finish the dish. Served over steamed potatoes along with some green beans.
This was excellant and fairly simple to make. We doubled the recipe to make it for company, and the meat took significantly longer to cook than four minutes. So we wound up with some extra cooking liquid in the pan that we poured off to keep the sauce thicker. But the taste was delicious, great mix of dill, mustard and onion. We skipped the mushrooms because of some picky eaters, but this was a great success that we will definitely make again.
My whole family LOVES this recipe! It's quick and easy while also being very tasty. I follow the recipe pretty much as is but I have doubled up on the sour cream, dijon and dill portion because my family likes the sauce so much. I also just cut up one large onion and find that this is plenty. This recipe is one I cook during the week but would also make it for guests. I got the recipe from the magazine and it had an Herbed Green Pea recipe on the same page and I always make those to go with it!
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