Pork Tenderloin With Exotic Mushrooms

• 8 ounces uncooked wide egg noodles
• 1 pound pork tenderloin, trimmed
• Cooking spray
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1/2 cup water
• 1 tablespoon all-purpose flour
• 2 tablespoons Worcestershire sauce
• 1 (8-ounce) carton reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Cut pork crosswise into 4 pieces; cut each piece in half lengthwise. Slice each half into thin strips.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add olive oil. Add pork, salt, thyme, pepper, and mushrooms to pan; saute 4 minutes or until pork is desired degree of doneness and mushrooms are tender. Remove from heat.
4. Combine water, flour, and Worcestershire sauce in a medium bowl, stirring with a whisk until smooth. Stir in sour cream. Add sour cream mixture to pan, stirring to combine. Return pan to medium-high heat. Bring to a boil; cook 1 minute or until sauce thickens, stirring constantly. Serve the pork mixture over noodles; sprinkle with parsley. Serve immediately.

egg noodles, pork tenderloin, cooking spray, olive oil, salt, thyme, freshly ground black pepper, mushroom blend, water, flour, worcestershire sauce, sour cream, parsley

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-exotic-mushrooms (may not work)