Pork Stroganoff

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Turn the heat down well before adding the sour cream to the sauce for the smoothest results.

Ingredients:

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)

Directions:

1. 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.
2. 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.

By RecipeOfHealth.com