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Pork Mushroom Stroganoff

 Pork Mushroom Stroganoff
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pork Mushroom Stroganoff (continued)

Nutritional Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer