Ingredients:
1 lb pork tenderloins, thinly sliced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/2 lb fresh mushrooms, quartered
1 1/2 cups coarsely chopped onions
2 cloves garlic, minced
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon lemon juice
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup light sour cream
1/3 cup minced fresh parsley
hot cooked noodles
Directions:
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 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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.