Creamy Pork Stroganoff

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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

• Optional Marinade

• 3  tablespoons lemon juice (optional)
• 1  tablespoon lime juice (optional)
• 1  tablespoon honey (optional)
• 2  teaspoons dry mustard (optional)

Directions

1. Optional Marinade:
2. 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.
3. Melt the butter and oil in heavy frying pan,(I use my dutch oven).
4. Add onions and cook to soften for 3 - 4 minutes.
5. Remove the onions with a slotted spoon to a small bowl.
6. 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).
7. Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
8. Add the creme fraiche and season with a little salt and freshly ground black pepper.
9. Bring to vigorous simmer and cook until reduced to a creamy consistancy.
10. Remove from heat and stir in heavy cream.
11. Serve over a bed of rice or noodles.