1 lb. pork tenderloin, trim off fat
1/2 c. chopped onion
1 chopped garlic clove or 1/2 tsp. powder
1 tsp. chicken bouillon
1 tbsp. cornstarch
3/4 c. plain yogurt
2 tsp. paprika
1/4 c. snipped parsley
3/4 c. water
2 1/2 c. hot cooked noodles
Non-stick vegetable spray or 2 tbsp. butter

Partially freeze pork; slice diagonally into 1/4 inch slices. Spray with vegetable non-stick or use the butter; heat skillet.

In prepared skillet, cook meat, half at a time, over medium-high heat about 4 minutes or until browned, stirring occasionally. Return all meat to skillet. Add onion, garlic, paprika, bouillon and water. Cover and simmer 15 minutes approximately until pork is tender.

Stir cornstarch into yogurt; blend some of the pan juices into yogurt mixture, stirring constantly. Cook until bubbly 1-2 minutes more. Add parsley. Serve over noodles. 263 calories per serving.