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Dilled Pork Stroganoff

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

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.