Prep1 hr 10 mins
A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.
- 1 1⁄2 lbs pork tenderloin, sliced into 1/4 inch strips
- 1 lb white button mushrooms, sliced
- 1 medium white onion, sliced thin
- 1 medium red onion, sliced thin
- 1 tablespoon whole grain mustard
- 1 cup dry white wine
- 1⁄2 cup heavy cream
- 1⁄2 cup creme fraiche
- 2 tablespoons butter
- 2 tablespoons oil
- salt and black pepper, to taste
- 3 tablespoons lemon juice (optional)
- 1 tablespoon lime juice (optional)
- 1 tablespoon honey (optional)
- 2 teaspoons dry mustard (optional)
- Optional Marinade:.
- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
- Melt the butter and oil in heavy frying pan,(I use my dutch oven).
- Add onions and cook to soften for 3 - 4 minutes.
- Remove the onions with a slotted spoon to a small bowl.
- Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
- Add the creme fraiche and season with a little salt and freshly ground black pepper.
- Bring to vigorous simmer and cook until reduced to a creamy consistancy.
- Remove from heat and stir in heavy cream.
- Serve over a bed of rice or noodles.
Really, really good. I made a few adjustments due to what I had on hand, adding some more color, and cutting a few calories. I used all yellow onion, chicken stock instead of wine, buttermilk instead of the heavy cream and creme fraiche (the buttermilk separated, but the flavor was excellent), and only 1 tablespoon of butter. I also added a pound of fresh spinach, which I cooked down first, took the spinach out of the skillet to drain, and left whatever moisture was left in the pan to saute with the butter. Instead of sauteeing the onion, then the pork, I just put it all in together. I did marinate the pork in lime (no lemons in the house) juice and mustard (omitted the honey to cut calories), then added the marinade to the pan with the pork, onions and mushrooms. Wonderful flavor and the meat cut so easily with just a fork! Next time, I'm going to make sure to have some plain yogurt on hand to use instead of buttermilk.
I didn't think this recipe would have the fullness of flavour that it did. I used a lesser cut of pork chop thinking the citrus marinade would tenderize and flavour them and it did. I even cut the chops thicker than the 1/4 inch and they were tender and flavourful. I did not add the honey. The directions don't say when to add the whole grain mustard so I added it with the wine - along with my only addition - about a 1/2 tsp of cayenne pepper. Served over egg noodles. I would have liked a little more sauce and next time will add some smokey paprika and probably a little more whole grain mustard. Great recipe - thank you! Made for ZWT4
MADE FOR ZWT4. It's hard for a good stroganoff to be less than 5 stars! This one was great! I have a couple notes for cooks. I didn't have time to marinate the pork, but the marinade ingredients looked great. So, when the pork and cream was simmering away, I added maybe 2 heaped teaspoons or more of smooth Maille mustard and the lemon juice. Didn't get round to the honey. I stirred and tasted the sauce at that stage, and it was wonderful. So if you can't marinate, do use the marinade ingredients! Nick's Mom, I added a little less cream, and I used a thick creme fraiche. I made one small mistake: I wanted the sauce, as you say in direction 9, to be a creamy consistency, and simmered it maybe a little too long. Even though I then added the extra creme fraiche, my dish could have done with more sauce. (Entirely my mistake). But the taste was heavenly and the meat was still coated in sauce -- I refuse to call it "sinful" as cookery magazines are fond of calling anything with cream (or sugar)! It's a great stroganoff, this, and the mustard, lemon/lime juice adds something extra. I'm sure the honey in the sauce would have been great, too. Thanks a span!! We had it with brown basmati and a Greek-type chard side dish, as well as salad. Darling husband agree with me all the way about this dish.