Categories: Pasta
Ingredients
- 6 oz. penne
- 1 1/2 cups beef broth
- 1/2 cup sour cream
- 1/4 cup flour
- 1 tsp Dijon
- 3/4 tsp salt
- 1/2 tsp chopped fresh thyme
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 lb. pork tenderloin, cut into 1-inch chunks and patted dry
- 8 oz. fresh button mushrooms, sliced
- 8 oz. fresh broccoli florets, cut into bite-size pieces
- 1 cup sliced onion
- Fresh parsley
Directions
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Cook pasta as directed. Drain and keep warm.
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Whisk together 1/2 cup broth, the sour cream, flour, mustard, salt, thyme and pepper in a small bowl.
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Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add pork; cook until browned on all sides, about 5 minutes. Transfer to a bowl.
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Heat remaining 1 tbsp oil in skillet over medium-high heat. Add mushrooms, broccoli and onion. Cook, stirring occasionally, until veggies are lightly browned and crisp-tender, 5 to 7 minutes. Return pork to skillet. Add remaining 1 cup broth. Bring mixture to a simmer.
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Reduce heat to medium. Stir sour cream mixture into skillet. Cook, stirring frequently, until thickened and bubbly. Gently simmer until pork is cooked through, about 2 minutes more.
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Serve pork mixture over pasta and sprinkle with parsley and black pepper.