Pork Mushroom Stroganoff Recipe

4.5 1 2
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Pork Mushroom Stroganoff Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 266 calories, 11g fat (0 saturated fat), 78mg cholesterol, 92mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Pork Stroganoff in Quick Cooking December 2000, p14

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gary w anderson User ID: 422991 28541
Reviewed May. 17, 2012

"Good recipe but a little bland. I served it to several guests and everyone added salt and a little more pepper. Next time I will add a tsp of Dijon."

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