Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello
mushrooms in place of the cremini mushrooms.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
- 450 g pork tenderloins trimmed and cut in 1-inch (2.5 cm) thick rounds
- 1/4 teaspoon pepper
- pinch salt
- 1 tablespoon olive oil
- 2 pkg cremini mushrooms sliced
- 3 cloves garlic minced
- 2 teaspoons chopped fresh thyme
- 3/4 cups sodium-reduced chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons light sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 140 g egg noodles
- 1/2 cup frozen peas
MethodSprinkle pork with pepper and salt. In nonstick skillet, heat half of the oil over medium-high heat; cook pork, turning once, until browned, about 5 minutes. Remove to plate; keep warm.
In same skillet, heat remaining oil over medium heat; cook mushrooms, garlic and thyme, stirring occasionally, until almost no liquid remains, about 6 minutes. Scrape into bowl; keep warm.
Whisk together broth, cornstarch and 3/4 cup water; stir into skillet. Bring to simmer; cook, scraping up browned bits, until thickened, about 5 minutes.
Return pork and any juices and mushroom mixture to skillet; cook, stirring, until sauce is glossy and thickened, about 3 minutes. Stir in sour cream, mustard and vinegar; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 2 minutes. Stir in parsley.
Meanwhile, in large saucepan of boiling lightly salted water, cook noodles according to package instructions, adding peas in last 3 minutes of cook time. Drain. Serve pork mixture over noodles and peas.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 436 mg
- Sugars 4 g
- Protein 33 g
- Calories 345.0
- Total fat 8 g
- Potassium 1011 mg p
- Cholesterol 91 mg
- Saturated fat 2 g
- Total carbohydrate 35 g
- Iron 29.0
- Folate 57.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 10.0