Dilled Pork Strogonoff

found in 2002 Cooking Light
total time 30 minutes

3 c uncooked medium egg noodles (6 oz)
1 lb pork tenderloin trimmed and cut into 1/2" strips
1/2 tsp salt
1/4 tsp black pepper
2 1/2 tsp butter, divided
cooking spray
1/2 c fat-free chicken broth
2 c chopped walla walla or other sweat onion
1 (8oz) package presliced mushrooms
1 c low-fat sour cream
1 tbsp chopped fresh dill
1 tbsp dijon mustard
1 tsp all-purpose flour

cook pasta according to package directions, omitting salt and fat

sprinkle pork with salt and pepper. melt half the butter in large nonstick skillet coated with cooking spray over medium-high heat. Add pork, saute 4 minutes or until pork loses its pink color. remove pork from pan, keep warm

add broth to pan, cook 30 seconds. add 1 tsp butter, onion, and mushrooms. cook 8 minutes or until lightly browned. remove from heat

combine sour cream, dill dijon and flour in small bowl. add pork and sour cream mixture to pan, stir well. serve pork mixture immediately over noodles.

serves 4

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