PORK STROGANOFF

Pork Stroganoff image

Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!

Provided by Sandi From CA

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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Ingredients

1 tablespoon butter
1 leek, washed and finely sliced
1 1/4 lbs pork tenderloin, halved lengthwise then sliced roughly 1/4-inch thick
1 1/2 cups button mushrooms, sliced
1/2 red bell pepper, large dice
1 tomatoes, cut into wedges
2 teaspoons vegemite
1 tablespoon tomato paste
1/2 cup sour cream
2 tablespoons parsley, chopped
2 tablespoons butter
1 teaspoon vegemite
10 ounces fettuccine, cooked and drained
2 spring onions, chopped on the diagonal

Steps:

FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
Add mushrooms, red pepper and tomato and cook a further 2 minutes.
Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
FOR THE FETTUCCINE: Melt the butter in a frying pan.
Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.

Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 12.8, Cholesterol 188.9, Sodium 364.6, Carbohydrate 60.1, Fiber 4.2, Sugar 4.8, Protein 43.4

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