Returning to a Favorite

Today we returned to one of Andy’s favorite dishes. This recipe is one of the ones that really hooked me onto Cooking Light magazine. I had tried the magazine years ago when I was just out of high school and interested slightly in cooking. It really was nice, but for someone new to cooking, and someone living in Mom’s house, it was a little much. I always rememebred that magazine though, so 4 years later when I stumbled across a good deal on a subscription, I tried it. The first issue I got was overwhelming to me. So overwhelming, that I would look through the issues, set them aside, and wonder what I had actually ordered. Two months later I tried this recipe, and my love affair with Cooking Light began.

Dilled Pork Stroganoff was indeed, the first recipe I ever tried out of Cooking Light. I was skeptical. Could light cooking really be good? I enjoyed reading the articles and perusing the food photography, but could the food really hold up? One bite of this told the story, and I was hooked. Stroganoff in general was one of my favorite foods. I remember quite clearly that I often requested stroganoff for my birthday dinner growing up. Looking back, I’m sure Mom was delighted with that choice each time. Not only was it delicious, but it was economical too, and for a large family on a budget, that was crucial to a successful dinner. The bar set for stroganoff was pretty high, and could the lighter version pass? Of course, it did, or I wouldn’t be writing about it. The homey flavors that come out from the onions and mushrooms are fantastic. And the pork…flavorful, not dry one bit, and just slightly tangy from the sour cream addition. To me, the most unique addition, is the dill, and that is ultimately what makes this dish. We just loved it, and now Andy is the one requesting it often. Served on a bed of egg noodles, the stroganoff is a meal in itself, and for me, is truly a comfort food.

Dilled Pork Stroganoff
Serving Size : 4
3 cups egg noodles — uncooked
1 pound pork tenderloin — trimmed and cubed
1/2 teaspoon salt — divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter — divided
1/2 cup chicken broth
2 cups sweet onion — chopped
8 ounces mushrooms — sliced
1 cup low-fat sour cream
1 tablespoon fresh dill — chopped
1 tablespoon dijon mustard
1 teaspoon all-purpose flour

Cook noodles according to package directions.
Sprinkle pork with 1/4 tsp salt and pepper. Melt 1 1/2 tsp butter in a large nonstick skillet coated with cooking spray over med-high heat. Add pork, saute 4 minutes, or until no longer pink. Remove from pan and keep warm.
Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 tsp. salt, onions, and mushrooms; cook 8 minutes or until vegetables are lightly browned. Remove from heat.
Combine sour cream, dill, mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve over noodles.
Source: “Cooking Light March 2002″Start to Finish Time: “0:30” – – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 392 Calories; 11g Fat (25.6% calories from fat); 34g Protein; 38g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 569mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Sweet onion: Walla Walla or Vidalia or Texas Sweet
Dill: Use 1 teaspoon dried dill in place of fresh if wanted.
Fat free sour cream can be used, but doesn’t seem to be as good. Be sure to not boil the mixture after the sour cream has been added. It will curdle.