Pork Stroganoff

• 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

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

butter, pork tenderloin, button mushrooms, red bell pepper, tomatoes, vegemite, tomato paste, sour cream, parsley, butter, vegemite, spring onions

Taken from www.food.com/recipe/pork-stroganoff-240331 (may not work)