Pork Tenderloin Stroganoff

• 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

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

pork tenderloin, oleo, mushrooms, clove garlic, onion, flour, chicken instant bouillon, parsley flakes, thyme, pepper, water, sour cream, noodles, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281416 (may not work)