Pork Stroganoff

6 whole-grain penne pasta

1.50 cups reduced-sodium beef broth, divided

0.50 cup sour cream

0.25 cup all-purpose flour

1 tsp Dijon mustard

0.75 tsp salt

0.50 tsp chopped fresh thyme

0.25 tsp ground black pepper

2 tbsp vegetable oil, divided

1 lb pork tenderloin, cut into 1-inch chunks

1 (8 ounce) package fresh button mushrooms, sliced

1 (8 ounce) package broccoli, cut into bite-sized pieces

1 cup sliced onion

1 tbsp chopped fresh parsley, or to taste

ground black pepper to taste

Bring a large pot of water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Meanwhile, whisk 1/2 cup broth, sour cream, flour, mustard, salt, thyme, and 1/4 teaspoon pepper together in a small bowl.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook until browned on all sides, about 5 minutes. Transfer to a bowl. Drain pasta and keep warm.

Heat remaining oil in a skillet over medium-high heat. Add mushrooms, broccoli, and onion. Cook, stirring occasionally, until vegetables are lightly browned and crisp-tender, 5 to 7 minutes. Return pork to the skillet. Add remaining broth. Bring mixture to a simmer.

Reduce heat to medium. Stir sour cream mixture into the skillet. Cook, stirring frequently, until thickened and bubbly. Gently simmer until pork is cooked through and no longer pink in the center, about 2 minutes more.

Serve pork mixture over pasta and sprinkle with parsley and additional black pepper.

Nutrition Facts

Serving Size 6 servings

Amount Per Serving
Calories 308

% Daily Value *
Total Fat 115g177%

Saturated Fat 4g20%
Cholesterol 41mg14%
Sodium 3826mg160%
Total Carbohydrate 32g11%

Dietary Fiber 3g12%

Sugars 37g
Protein 203g406%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pork Stroganoff