Tuesday, 15 January 2013

Pork Stroganoff


This is a  stroganoff made with a pork tenderloin cooked quickly and you can use yogurt or sour cream in the sauce. Served with some lightly buttered egg noodles. It makes a great alternative to beef.

You will need:

  • 1 small pork tenderloin- silver skin removed and sliced into strips
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 onion- sliced thin
  • 2 cloves garlic- chopped fine
  • 1 pkg mushrooms- sliced
  • 1 tbsp fresh parsley-chopped fine
  • 2 tbsp Dijon mustard
  • 1 tbsp powdered mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1/4 cup yogurt or sour cream
  • 1/2 cup water or chicken broth
  • salt/pepper
  • egg noodles cooked and tossed with 1 tbsp butter and 1 tbsp chopped parsley

Step 1: clean the tenderloin of any large pieces of fat and the tough silver skin. Then slice into strips.


Step 2: slice mushrooms, onions and chop garlic. Gather all ingredients so you have everything at your fingertips. 


Step 3: place your water on to boil while you prepare your meat. This goes quickly so as soon as the noodles go in you can start.


Step 4: in a large saute pan. Heat pan and add olive oil and butter. Add onions to cook for a few minutes until they start too brown.


Step 5: add pork, salt, pepper and powdered mustard. Cook 5-7 minutes until meat starts to brown.


Step 6: add mushrooms, garlic, Dijon mustard, Wochestershire sauce and lemon juice. Cook another 4 minutes until mushrooms start to brown.   


Step 7: in the last minute add yogurt or sour cream, water or broth and taste for additional salt and pepper. Cook for 1 more minute. I like mine with just a bit of sauce if you prefer it to be more creamy then add a bit more broth and sour cream or yogurt.


Step 8: drained cooked noodles and toss in butter and parsley.



Serve hot!



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