Pork And Mushroom Stroganoff

• 1 3/16 cups brown rice
• 2 tablespoons Flora Cuisine
• 1 pound pork tenderloin fillet sliced into strips
• 1 red onion chopped
• 2 1/3 cups chestnut mushrooms sliced
• 1 tablespoon fresh sage chopped
• 5 tablespoons white wine
• 1 teaspoon wholegrain mustard
• 1/2 cup light cream cheese
• ground black pepper Freshly
• paprika Sprinkling of, for garnish
• sage leaves

1. Cook the brown rice according to packet instructions.
2. Ten minutes after the rice has started cooking, heat the Flora Cuisine in a large frying pan. Add in the pork in two batches. Fry each batch for 3-5 minutes over a high heat, browning on all sides. Remove the browned pork and set aside.
3. In the same frying pan, fry onion, mushrooms and sage for 3-5 minutes until they begin to brown. Add in wine, mustard and cream cheese and stir well until all the cheese has been mixed in.
4. Return the pork to the pan, coating it well in the sauce. Cook for 3-5 minutes until heated through, season with black pepper, garnish with paprika and fried sage leaves and serve with the brown rice.

brown rice, cuisine, pork tenderloin, red onion, mushrooms, sage, white wine, wholegrain mustard, light cream cheese, ground black pepper, paprika sprinkling, sage

Taken from www.yummly.com/recipe/Pork-and-Mushroom-Stroganoff-378624 (may not work)