Pork With Artichokes And Mushrooms - cooking recipe

Ingredients

1 lb pork tenderloin, cut in thin strips
1 can artichoke heart, squeezed dry and quartered
3/4 lb fresh mushrooms (baby bellas, white, or combination)
1 small yellow onion, chopped
1/4 teaspoon dried tarragon
1/2 cup dry white wine (chardonnay)
3 tablespoons butter
2 tablespoons grated parmesan cheese
salt
white pepper
1 package pork-flavored ramen noodles
2 tablespoons sour cream
3 -5 sprigs cilantro (for garnish)

Preparation

Saute pork in 2 tablespoons butter until no longer pink.
Remove pork from pan, set aside.
In same pan, saute mushrooms and onions in 1 tablespoon butter until onions are lightly browned and mushrooms release their juices.
Add wine, artichokes and tarragon to mushrooms, and continue cooking until juices are reduced by half.
In small sauce pan, cook noodles according to package directions.
When noodles are done, drain (reserving liquid) and place on platter keeping them warm.
Add pork, sour cream, salt and pepper to mushroom/artichoke mixture, reduce heat to low and simmer all for about 5 minutes or until heated through.
Stir in Parmesan cheese.
If sauce is too thick, stir in some of the reserved liquid from the noodles to thin to desired consistency.
Spoon pork mixture over noodles.
Garnish platter with sprigs of cilantro.