Pork with Stroganov Sauce
Indulge in the creamy, savory flavors of Pork with Stroganov Sauce—a hearty dish that's perfect for a comforting weeknight dinner or an elegant meal to impress guests. This recipe features tender slices of pork tenderloin seasoned with paprika and seared to perfection, then simmered in a velvety sauce made with golden sautéed onions, mushrooms, and garlic, enhanced by a touch of Worcestershire and a dollop of tangy sour cream. Paired with fluffy egg noodles or a bed of rice, this classic Stroganov-inspired dish is garnished with fresh parsley for a pop of color and freshness. Quick to prepare in just under an hour, this one-pan wonder will become a family favorite for its irresistible combination of rich flavors and effortless elegance.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 2 (minced) Garlic cloves
- 200 grams (sliced) Cremini mushrooms
- 1 tablespoon All-purpose flour
- 250 milliliters Beef broth
- 1 teaspoon Worcestershire sauce
- 150 grams Sour cream
- 2 tablespoons (chopped, for garnish) Parsley
- 4 servings (for serving) Cooked egg noodles or rice
Instructions
Trim any excess fat from the pork tenderloin and slice it into thin strips, about 1/2 inch wide. Set aside.
In a small bowl, mix together the salt, black pepper, and paprika. Sprinkle this seasoning over the pork strips, ensuring they are evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the pork strips and sear for 2-3 minutes per side, until browned, but not fully cooked. Remove from the skillet and set aside. Repeat with the remaining pork, adding another tablespoon of olive oil if needed.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their liquid.
Sprinkle the flour over the onion and mushroom mixture, stirring constantly to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth, stirring continuously to create a smooth sauce. Add the Worcestershire sauce and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the sour cream, mixing until the sauce is creamy and uniform. Add the seared pork back into the skillet, along with any accumulated juices. Simmer for 5-7 minutes, or until the pork is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish the dish with chopped parsley and serve hot over cooked egg noodles or rice. Enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 978 mg | 21% | |
*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.
