Pork Tenderloin Stroganoff - cooking recipe

Ingredients

1 lb. pork tenderloin, trimmed and cubed
2 Tbsp. oleo
1 (8 oz.) container mushrooms, sliced
1 clove garlic, minced
1 medium onion, halved and sliced thin
2 Tbsp. flour
2 Tbsp. chicken instant bouillon
1 tsp. parsley flakes
1/2 tsp. thyme flakes (optional)
1/4 tsp. pepper
2 c. water
1/2 c. sour cream
1/2 noodles, uncooked
2 Tbsp. oleo, softened

Preparation

In a large skillet, melt 2 tablespoons oleo.
Add pork, mushrooms, onion and garlic.
Cook until meat is just browned. Stir in flour, bouillon, parsley, thyme and pepper.
Blend in water.
Bring to a boil.
Reduce heat and simmer 20 minutes, stirring occasionally.
Stir in sour cream.
Heat through, but do not boil.
Prepare noodles and drain.
Add 2 tablespoons soft oleo. Toss to coat.
Serve hot meat mixture over hot noodles. Refrigerate leftovers.
Serves 4 to 6.