Pork Stroganoff | America's Test Kitchen

Ingredients

• 3 ounces pancetta, cut into ¼-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼-inch thick
• 3 tablespoons all-purpose flour, divided
• 1 teaspoon table salt, divided
• 1 teaspoon pepper, divided
• 3 tablespoons unsalted butter, divided
• 12 ounces cremini mushrooms, sliced thin
• 1 large onion, chopped fine
• 4 teaspoons chopped fresh sage, divided
• 3 garlic cloves, minced
• 2 teaspoons tomato paste
• 4 cups chicken broth
• 1/4 cup dry white wine
• 8 ounces (4 cups) egg noodles
• 1/2 cup sour cream
• 2 tablespoons minced fresh chives