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

1. Cook pasta as directed. Drain and keep warm.

2. Whisk together 1/2 cup broth, the sour cream, flour, mustard, salt, thyme and pepper in a small bowl.

3. 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.

4. 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.

5. 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.

6. Serve pork mixture over pasta and sprinkle with parsley and black pepper.

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