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Pork Tenderloin with Exotic Mushrooms

Yield 4 servings (serving size: 1 cup pork mixture, 1 1/4 cups noodles, and 1 1/2 teaspoons parsley)
Enjoy this pork version of creamy Stroganoff; it has a short prep time. Serve with steamed broccoli.

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 1 pound pork tenderloin, trimmed
  • Cooking spray
  • 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

Nutrition Information

  • calories 479
  • caloriesfromfat 29 %
  • fat 15.5 g
  • satfat 7 g
  • monofat 5.7 g
  • polyfat 1.1 g
  • protein 34.8 g
  • carbohydrate 50.2 g
  • fiber 2.7 g
  • cholesterol 98 mg
  • iron 4.4 mg
  • sodium 760 mg
  • calcium 97 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

  2. Cut pork crosswise into 4 pieces; cut each piece in half lengthwise. Slice each half into thin strips.

  3. 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.

  4. 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.