Pork Stroganoff

Cooking Light, 2004

Makes 4 servings

    1 tablespoon vegetable oil                                     
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 pound pork tenderloin trimmed, cut into 3 in. strips         
    1 1/2 cups thinly vertically sliced onions                     
    8 ounces presliced mushrooms                                   
    1 1/2 cups dry white wine                                      
    1 tablespoon dijon style mustard                               
    1 teaspoon fresh lemon juice                                   
    1 tablespoon chop fresh parsley                                
    2 cups hot, cooked egg noodles (about 4 oz. uncooked)          

Turn the heat down well before adding the reduced-fat sour cream to the sauce for the smoothest results.

Heat oil in a large heavy skillet over high heat. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over pork, tossing to coat. Add pork to pan,- cook 4 minutes or until browned, stirring occasionally. Remove pork from pan. Reduce heat to medium-high. Add onion to pan, cook 2 minutes, stirring frequently. Add mushrooms, and cook 6 minutes or until mushrooms release moisture, stirring occasionally. Add wine, simmer until wine is reduced by half (about 7 minutes). Reduce heat to medium-low.

Combine sour cream and mustard in a small bowl, stirring with a whisk. Stir sour cream mixture into wine mixture, add pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 3 minutes or until heated; stir in juice. Sprinkle with parsley. Serve over egg noodles.

CALORIES 433 (30% from (at); FAT 14.5g (sat 5.5g, mono 4.6g. poly 3.1|): PROTEIN 31.7g: CARBS 31.2g FIBER 2.8g CHOL 118mg; IRON 4mg, SODIUM 45Omg, CALC 92mg

MY NOTE: Use a little less wine--maybe 1 1/4 cups and let it reduce A LOT before adding sour cream.  I used 12 oz of med. egg noodles and thought it was just enough.

MXF