Prep 15 mins
Cook 15 mins
This is a simple twist on stroganoff which comes out delicious. It's really important to trim the pork well and get rid of all the silver skin.
- 12 ounces pork tenderloin
- 4 ounces small mushrooms, button will do
- 1 teaspoon hot mustard powder
- 1 teaspoon whole grain mustard
- 1 tablespoon Dijon mustard (heaped)
- 1 (200 ml) container creme fraiche
- 1 tablespoon macnut oil or 1 tablespoon canola oil
- 1⁄2 ounce butter
- 1 small onion, thinly sliced
- 3 ounces dry white wine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Trim the pork and cut into strips ¼”wide x3” long.
- Prepare the mushrooms and slice them thinly.
- In a small bowl, mix together the 3 mustards with the crème fraiche and when your ready to cook, take a large frying pan and heat the oil and butter together over medium heat.
- Add the onions and fry until they are soft.
- Remove the onions to a plate.
- Turn the heat up under the pan to high and when it is smoking, add the strips of pork and fry quickly, keep them moving, without burning.
- Add the mushrooms and toss around to cook briefly until the juices start to run.
- After that, return the onion to the pan and stir. Season well with salt and pepper, then add the wine and let it reduce slightly before adding the creme fraiche.
- Stir together and let the sauce bubble and reduce to half.
- Serve immediately, over rice, or as I do, over spinach.
I like to put tomato paste in my stroganoff but really didn't miss it with the mustard in there-that was good. I would have like to add a bit of nutmeg and a herb (maybe thyme or dill) and I added a couple of chopped dill pickles to finish as I like the crunch and tang of them. Thanks for a recipe we'll make again.