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Pork Mushroom Stroganoff Recipe

Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor. "Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona.

This recipe is:

Quick

Diabetic Friendly

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Pork Mushroom Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 pound pork tenderloin, thinly sliced
1 tablespoon olive oil
1/2 pound fresh mushrooms, quartered
1-1/2 cups coarsely chopped onions
2 garlic cloves, minced
1/2 cup reduced-sodium beef broth
1 tablespoon no-salt-added tomato paste
1 teaspoon lemon juice
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/3 cup minced fresh parsley
Hot cooked noodles

Directions

In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes.
Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles. Yield: 4 servings.

Nutritional Analysis: One serving (calculated without noodles) equals 266 calories, 11 g fat (0 saturated fat), 78 mg cholesterol, 92 mg sodium, 13 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable.

Originally published as Pork Stroganoff in Quick Cooking December 2000, p14