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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 lb pork tenderloin, thinly sliced |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1/2 lb fresh mushrooms, quartered |
1 1/2 cups coarsely chopped onions |
2 cloves garlic, minced |
1/2 cup beef broth |
1 tablespoon tomato paste |
1 teaspoon lemon juice |
1 teaspoon dried tarragon |
1/4 teaspoon pepper |
1 tablespoon all-purpose flour |
1/2 cup light sour cream |
1/3 cup minced fresh parsley |
hot cooked noodles |
Directions:
1. In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
2. Remove and keep warm.
3. In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
4. Add the broth, tomato paste, lemon juice, tarragon and pepper.
5. Simmer, uncovered, for 5 minutes.
6. Return pork to the pan.
7. Combine flour and sour cream; stir into pork mixture.
8. Bring to a gentle boil; cook and stir for 2 minutes.
9. Sprinkle with parsley.
10. Serve over noodles.
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