Pork Tenderloin in a Stroganoff Sauce with rice

Seeing as i had lost 4 pounds in the last 3 weeks I felt I owed myself some quality stodge.  Although this isn't too over the top as I used low fat yoghurt as well as some (not much) sour cream.  This is a really quick dish to make.  If you have everything prepped and ready to go you could easily cook this in 10-15 minutes.

What goes in it:

• 300g/10oz of pork fillet, sliced into medallions
• 200g of Chestnut mushrooms, thickly sliced
• 1 medium onion or 2 large shallotts
• 3 large tablespoons of yoghurt  
• 2 large tablespoons of sour cream
• 1 heaped teaspoon of Paprika
• 1 heaped teaspoon of whole grain mustard
• 1/2 pint of stock (I stole some more from The Mansion but you can use chicken stock cube)
• 100ml of wine (or you can use 2 tablespoons of brandy and flambé)
• 1 teaspoon of honey 
• Salt and pepper 

Stage One 

So kick off with the fillet and cut into medallions, not too thinly as you want these nice and tender.  Give them a good bit of seasoning and add to a hot frying pan with oil (or butter depending on the state of your arteries) Fry on both sides so they are just cooked through and then remove from the pan and leave to relax, at the same time reaching over for a nice glass of wine - yes my January 'not drinking in the week' is very hard when you have such nice food to go with it, water just isn't the same.

Stage Two
Fry the onion and the mushroom so they are cooked through and then add the wine and let the alcohol cook off before adding the stock.  Let that reduce a little and then add the yoghurt, sour cream, paprika and mustard.  Let this reduce down so that it thickens.

Stage Three
While the sauce is reducing put the rice on to boil and whatever vegetables you fancy.  We had green beans, anything green will do (looks nicer on the plate).  When the rice is nearly ready add the pork back in and make sure that it's heated all the way through. Drain the rice and serve...

Enjoy - by the way its probably about an hour on the running machine in calorific content that's the way I look at it...