Pork & mushroom stroganoff
Brown basmati rice, dry
Calorie controlled cooking spray
1 large, finely sliced
400 g, sliced
2 clove(s), finely chopped
Pork Tenderloin, raw
600 g, cut into 3cm cubes
1 tablespoons, level, sweet smoked
Reduced Fat Soured Cream
½ zest(s) of 1
2 tablespoons, finely chopped
- Add the rice to a pan of simmering water, cover and cook for 20 minutes until tender. Drain, if necessary.
- Meanwhile, mist a large lidded frying pan with cooking spray and set over a medium heat. Fry the onion for 5-6 minutes until soft and golden. Add the mushrooms and continue to cook for 3-4 minutes until tender. Stir in the pork and cook for another 5 minutes until lightly golden. Mix in the garlic and paprika and cook for 1 minute. Stir in the soured cream, cover and cook gently for 4-5 minutes, stirring often until the pork has cooked through.
- Season well, then add in the lemon zest and most of the parsley. Serve with the rice and sprinkle over the remaining parsley.