Enjoy this pork version of creamy Stroganoff; it has a short prep time. Serve with steamed broccoli.
8 ounces uncooked wide egg noodles
1 pound pork tenderloin, trimmed
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1/2 cup water
1 tablespoon all-purpose flour
2 tablespoons Worcestershire sauce
1 (8-ounce) carton reduced-fat sour cream
2 tablespoons chopped fresh parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Cut pork crosswise into 4 pieces; cut each piece in half lengthwise. Slice each half into thin strips.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add olive oil. Add pork, salt, thyme, pepper, and mushrooms to pan; sauté 4 minutes or until pork is desired degree of doneness and mushrooms are tender. Remove from heat.
Combine water, flour, and Worcestershire sauce in a medium bowl, stirring with a whisk until smooth. Stir in sour cream. Add sour cream mixture to pan, stirring to combine. Return pan to medium-high heat. Bring to a boil; cook 1 minute or until sauce thickens, stirring constantly. Serve the pork mixture over noodles; sprinkle with parsley. Serve immediately.
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