Pork Tenderloin with Exotic Mushrooms

Enjoy this pork version of creamy Stroganoff; it has a short prep time. Serve with steamed broccoli.


4 servings (serving size: 1 cup pork mixture, 1 1/4 cups noodles, and 1 1/2 teaspoons parsley)

Recipe from

Cooking Light

Nutritional 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


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


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.