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!