Saturday, January 14, 2006
Dilled Pork Stroganoff
Serving Size : 4
3 cups egg noodles -- uncooked
1 pound pork tenderloin -- trimmed and cubed
1/2 teaspoon salt -- divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter -- divided
1/2 cup chicken broth
2 cups sweet onion -- chopped
8 ounces mushrooms -- sliced
1 cup low-fat sour cream
1 tablespoon fresh dill -- chopped
1 tablespoon dijon mustard
1 teaspoon all-purpose flour
Cook noodles according to package directions.
Sprinkle pork with 1/4 tsp salt and pepper. Melt 1 1/2 tsp butter in a large nonstick skillet coated with cooking spray over med-high heat. Add pork, saute 4 minutes, or until no longer pink. Remove from pan and keep warm.
Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 tsp. salt, onions, and mushrooms; cook 8 minutes or until vegetables are lightly browned. Remove from heat.
Combine sour cream, dill, mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve over noodles.
Source: Cooking Light March 2002