Turn the heat down well before adding the sour cream to the sauce for the smoothest results.
1 tablespoon vegetable oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (1-pound) pork tenderloin, trimmed and cut into (3 x 1/4-inch-thick) strips
1 1/2 cups thinly vertically sliced onion
1 (8-ounce) package presliced mushrooms
1 1/2 cups dry white wine
3/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 cups hot cooked medium egg noodles (about 4 ounces uncooked pasta)
How to Make It
Heat oil in a large heavy skillet over high heat. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over pork, tossing to coat. Add pork to pan; cook 4 minutes or until browned, stirring occasionally. Remove pork from pan. Reduce heat to medium-high. Add onion to pan; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes or until mushrooms release moisture, stirring occasionally. Add wine; simmer until wine is reduced by half (about 7 minutes). Reduce heat to medium-low.
Combine sour cream and mustard in a small bowl, stirring with a whisk. Stir sour cream mixture into wine mixture; add pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 3 minutes or until heated; stir in juice. Sprinkle with parsley. Serve over noodles.