Pork Stroganoff with Three Mustards
Elevate your weeknight dinners with this luxurious Pork Stroganoff with Three Mustards, a creamy, flavor-packed twist on a classic comfort dish. Tender strips of seared pork tenderloin are paired with golden cremini mushrooms and fragrant onions, all simmered in a velvety sauce enriched with the bold trio of Dijon, whole grain, and spicy brown mustards. A splash of double cream brings richness, while a hint of paprika adds depth. This easy-to-make recipe, perfect for busy nights, comes together in under an hour and is ideal served over egg noodles or fluffy rice. Garnished with fresh parsley, this hearty stroganoff is the ultimate crowd-pleaser for family dinners or entertaining guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g pork tenderloin
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 200 g Cremini mushrooms
- 1 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp spicy brown mustard
- 250 ml beef or chicken stock
- 150 ml double cream (or heavy cream)
- 2 tbsp, chopped parsley
- 1 tsp paprika
- to taste salt and black pepper
- 300 g (cooked according to package instructions) egg noodles or rice
Instructions
Trim any excess fat from the pork tenderloin and slice it into thin strips, about 1 cm wide. Season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. In batches, sear the pork strips on both sides until browned, about 1-2 minutes per side. Do not overcrowd the pan. Remove the pork and set it aside on a plate.
Add the remaining olive oil and butter to the skillet. Lower the heat to medium, and add the finely chopped onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are golden and their moisture has evaporated.
Stir in the Dijon mustard, whole grain mustard, and spicy brown mustard, ensuring they coat the vegetables evenly.
Pour in the stock and bring the mixture to a gentle simmer. Allow it to cook for 5 minutes to let the flavors meld.
Reduce the heat to low and stir in the double cream and paprika. Simmer for an additional 3 minutes until the sauce thickens slightly.
Return the seared pork strips to the skillet. Stir to combine and cook for 5-7 minutes or until the pork is tender and fully cooked through.
Taste the sauce and adjust seasoning with salt and black pepper if necessary.
Garnish with freshly chopped parsley and serve hot over cooked egg noodles or rice.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 333747 mg | 14511% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.2 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3912 mg | 83% | |
*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.
