Yes. That's right. Pork stroganoff. The recipe is usually made with tougher cuts of beef, but when I was a child my dad spoiled the hell out of me by making it with filet mignon -so going back to the tougher cuts of beef was out of the question. Good thing Cooking Light came to the rescue, as usual, giving me the idea of making Stronganoff with pork tenderloin. How cool is that?
When I told my dad I was going to try this recipe he said "You like to cook adventurously, don't you?", which I took as a compliment since -in fact- I do enjoy pairings and ingredients that are different. This particular recipe isn't adventurous at all, in my opinion, but it tastes really really good, so if you like Stronganoff you should definitely give it a try. It also takes less than twenty minutes to make, which on any given weeknight is a blessing, and the dill/sour cream/mustard combo is finger-licking good.
Adapted from Cooking Light
3 cups uncooked medium egg noodles (about 6 ounces)
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch strips
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter, divided
1/2 cup fat-free, less-sodium chicken broth
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
1 cup low-fat sour cream
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon all-purpose flour
Cook pasta according to package directions, omitting salt and fat.
Sprinkle pork with 1/4 teaspoon salt and pepper. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; sauté 4 minutes or until pork loses its pink color. Remove pork from pan; keep warm.
Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 teaspoon salt, onion, and mushrooms; cook 8 minutes or until lightly browned. Remove from heat.
Combine sour cream, dill, Dijon mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve pork mixture immediately over noodles. Garnish with dill sprigs, if desired.