Pork Stroganoff
Savor the rich and creamy goodness of Pork Stroganoff, a comforting twist on the classic Russian dish. This quick yet sophisticated recipe features tender slices of pork tenderloin, lightly dredged in flour and seared to golden perfection. The pork is simmered in a luscious sauce made with earthy cremini mushrooms, caramelized onions, tangy sour cream, and a hint of Dijon mustard, all brought together with a touch of smoky paprika for depth of flavor. Ready in just 40 minutes, it’s an ideal weeknight dinner that feels effortlessly gourmet. Serve it over velvety egg noodles or fluffy rice and finish with a sprinkle of fresh parsley for a meal that’s as beautiful as it is delicious. Perfect for lovers of creamy pork recipes and hearty comfort food, this dish will quickly become a favorite at your table!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 8 oz Cremini or button mushrooms, sliced
- 1 tsp Paprika
- 1 cup Beef or chicken broth
- 1 cup Sour cream
- 1 tbsp Dijon mustard
- 2 tbsp Fresh parsley, chopped
- Cooked egg noodles or rice, for serving
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick. Lightly season the pork strips with salt and pepper.
Dredge the pork in flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add half the pork strips and cook for 2-3 minutes per side, until golden brown. Remove to a plate and repeat with the remaining pork, adding another tablespoon of olive oil and butter if needed.
Reduce heat to medium and add the chopped onion to the same skillet. Sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms have released their moisture and are golden brown.
Stir in paprika and cook for 1 minute, allowing the spices to bloom.
Pour in broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Lower the heat to medium-low and stir in the sour cream and Dijon mustard. Mix until smooth and well combined.
Return the pork strips to the skillet along with any accumulated juices. Simmer for 5-7 minutes, or until the pork is cooked through and tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the pork stroganoff over a bed of cooked egg noodles or rice. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 26.0 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 436 mg | 34% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3297 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
