It's the end of an indulgent holiday season, and the start of a new year. We've been watching our calories and looking to Cooklight Light for inspiration when it comes to preparing delicious yet sensible weeknight dinners.
This particular recipe caught our eye for a number of reasons. It is quick and easy to prepare. It specifies exotic mushrooms. We are so fortunate to have hedgehogs growing right outside our door! We're in the midst of a wonderful hedgehog season!
Hedgehogs are abundant this January!
Pork Tenderloin with Exotic Mushrooms
8 ounces uncooked wide egg noodles
1 pound pork tenderloin, trimmed
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
8 ounces exotic mushrooms (we used hedgehogs)
1/2 cup water
1 tablespoon all-purpose flour
2 tablespoons Worcestershire sauce
8 ounces reduced-fat sour cream
2 tablespoons chopped fresh parsley
- Cook pasta according to package directions, omitting salt and fat. Drain, keep warm.
- Cut port crosswise into 4 pieces. Cut each piece in half lengthwise. Slice each half into thin strips.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add olive oil. Add pork, salt, thyme, pepper, and mushrooms to pan. Saute 4 minutes or until pork is desired degree of doneness and mushrooms are tender. Remove from heat.
- Combine water, flour and Worcestershire sauce n a medium bowl, stirring with a whisk until smooth. Stir in sour cream.
- Add sour cream mixture to pan, stirring to combine. Return pan to medium-high heat. Bring to a boil, cook 1 minute or until sauce thickens, stirring constantly.
- Serve the pork mixture over noodles. Sprinkle with parsley. Serve immediately.
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