King Rat (gkr) wrote,
King Rat
gkr

Dilled Pork Stroganoff

Watch this space for recipe tonight. Plan is dilled pork stroganoff and herbed green peas. And a pie. Now… off to the store to pick up the other white meat.

Dilled Pork Stroganoff

INGREDIENTS

  • 3 cups uncooked medium egg noodles (about 6 ounces)
  • 1 (1-pound) pork tenderloin, trimmed and cut into ½-inch strips
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 2½ teaspoons butter, divided
  • Cooking-spray
  • ½ cup fat-free, less-sodium chicken broth
  • 2 cups chopped Walla Walla or other sweet 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

INSTRUCTIONS

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Sprinkle pork with ¼ teaspoon salt and pepper. Melt 1½ 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.
  3. Add broth to pan, cook 30 seconds. Add 1 teaspoon butter, ¼ teaspoon salt, onion, and mushrooms, cook 8 minutes or until lightly browned. Remove from heat.
  4. 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.

Yield: 4 servings (serving size: 1 cup pork mixture and 1 cup noodles).

Notes on my preparation: Messed up on a couple of small points (put broth and butter into pan at the same time, etc.). Also, didn't put all the mushrooms in. Thought the recipe called for 4 ounces of mushrooms. Should have put them in anyway since I love mushrooms. And I should have known extra mushrooms wouldn't hurt like extra spice might have.

Herbed green peas

Heat 2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 cups frozen peas, thawed, and ¼ cup chopped green onions, sauté 5 minutes. Stir in ¼ teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon dried thyme.

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