Pork Tenderloin with Exotic Mushrooms

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

Yield: 4 servings (serving size: 1 cup pork mixture, 1 1/4 cups noodles, and 1 1/2 teaspoons parsley)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 479
  • Calories from fat: 29%
  • Fat: 15.5g
  • Saturated fat: 7g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 34.8g
  • Carbohydrate: 50.2g
  • Fiber: 2.7g
  • Cholesterol: 98mg
  • Iron: 4.4mg
  • Sodium: 760mg
  • Calcium: 97mg

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

Preparation

  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.
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