Pork Stroganoff - cooking recipe

Ingredients

For Pork
1 tablespoon butter
1 leek, washed and finely sliced
1 1/4 lbs pork tenderloin, halved lengthwise then sliced roughly 1/4-inch thick
1 1/2 cups button mushrooms, sliced
1/2 red bell pepper, large dice
1 tomatoes, cut into wedges
2 teaspoons vegemite
1 tablespoon tomato paste
1/2 cup sour cream
2 tablespoons parsley, chopped
For Fettuccine
2 tablespoons butter
1 teaspoon vegemite
10 ounces fettuccine, cooked and drained
2 spring onions, chopped on the diagonal

Preparation

FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
Add mushrooms, red pepper and tomato and cook a further 2 minutes.
Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
FOR THE FETTUCCINE: Melt the butter in a frying pan.
Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.