Ingredients
1 pound pork tenderloin, thinly sliced1 tablespoon olive oil1/2 pound fresh mushrooms, quartered1-1/2 cups coarsely chopped onions2 garlic cloves, minced1/2 cup reduced-sodium beef broth1 tablespoon no-salt-added tomato paste1 teaspoon lemon juice1 teaspoon dried tarragon1/4 teaspoon pepper1 tablespoon all-purpose flour1/2 cup reduced-fat sour cream1/3 cup minced fresh parsleyHot cooked noodles
Preparation
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.
