Baked Pork Stroganoff

Recipe by Denise

This is a delicious stroganoff that makes a richer, browner gravy and uses pork loins. A good way to serve cheaper cuts of meat and still serve a delicous, hot meal.

Top Review by TGirl

Chris, his father and I are just sorry that five stars is the maximum rating!! We all loved this meal--followed your recipe to the letter, served with egg noodles and we all licked our plates clean!! Absolutely fabulous!! I ended up buying a pork shoulder blade roast, and used some meat tenderizer on it, cause I was scared it would be tough--I'm not sure if it was the tenderizer or the recipe, but the meat was as tender as could be, and the meal was such a great one--thanks for this fabulous recipe!! Definitely a keeper!!!!!~~~~TERESA

Ingredients Nutrition

  • 2 lbs pork loin, cut into bite-sized pieces
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 14 teaspoon salt
  • 12 teaspoon pepper, divided
  • 1 (28 ounce) can cream of mushroom soup
  • 1 package Lipton Onion Soup Mix
  • 12 cup white wine or 12 cup broth
  • 12 cup water
  • hot buttered egg noodles


  1. Heat butter and oil in a large skillet.
  2. Add pork loin and sprinkle with salt and half the pepper.
  3. Saute the pork loin at a medium-high heat until the bottom of the skillet starts to brown from the browned pork loin.
  4. Place pork loins in a shallow baking dish.
  5. Add the white wine or broth to the skillet, stirring to remove bits from bottom of the pan.
  6. Stir in the mushroom soup, the onion soup and the half cup of water.
  7. Mix well and pour over the pork loin in the baking dish.
  8. Sprinkle with the rest of the pepper and bake in a 350 degree oven for 15 minutes.
  9. Remove from oven and stir well, sprinkle with the remaining pepper and continue baking for another 15 minutes.
  10. Serve over the hot buttered pasta.

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