In a sauté pan, heat olive oil over medium heat and cook sliced tenderloin until just cooked through. Set tenderloin aside.
In same pan, add onion, mushrooms, garlic and rosemary, and sauté gently until onions are soft. Add sun-dried tomatoes, goat cheese, water and wine. Stir until cheese has melted and sauce has thickened, about one minute. Adjust seasoning with salt and pepper.
Add cooked pasta, tenderloin or leftover chicken or pork and half the Parmesan. Add sour cream and parsley (reserving a sprig for garnish), and fold together.
Divide equally among four plates and top with remaining Parmesan and parsley. Serve immediately.
Per serving: 547 calories, 26 g protein, 26 g fat (11 g saturated fat), 50 g carbohydrates, 1 g fibre, 106 mg cholesterol, 410 mg sodium