Pork Tenderloin Stroganoff. Combine the salt and pepper and sprinkle it over the pork, tossing to coat evenly. Add the pork to the skillet. Add the broth, tomato paste, lemon juice, tarragon and pepper.
Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. This pork stroganoff is tender slices of pork tenderloin simmered with mushrooms, onions, and garlic in a creamy and tangy sour cream sauce. You can have Pork Tenderloin Stroganoff using 18 ingredients and 12 steps. Here is how you cook that.
Ingredients of Pork Tenderloin Stroganoff
- It's 1 of whole pork tenderloin.
- You need 1 teaspoon of sriracha seasoning salt blend.
- Prepare 2 of large shallots, chopped.
- It's 4 of garlic cloves, minced.
- Prepare 8 ounces of button mushrooms , sliced.
- Prepare 1/4 cup of brandy.
- You need 1/2 cup of low sodium chicken broth.
- You need 1/2 cup of low sodium beef broth.
- You need 1 teaspoon of worcestershire sauce.
- It's 1 teaspoon of dijon mustard.
- Prepare 1 teaspoon of fresh lemon juice.
- It's 2 tablespoons of heavy cream.
- It's 1 teaspoon of hot sauce, such as franks hot sauce.
- It's 1 cup of sour cream.
- Prepare 1 tablespoon of olive oil.
- You need 1 tablespoon of butter.
- You need 2 of green onions, sliced.
- You need of cooked egg noodles tossed with butter and chives for serving.
We're deep into comfort food season at this point, and today I have a new version of one of my absolute favorite comfort foods for you, stroganoff! While the Stroganoff sauce and pork tenderloin are cooking boil your egg noodles until desired softness. Drain egg noodles and mix with Stroganoff sauce. Pork Tenderloin makes the best stroganoff!
Pork Tenderloin Stroganoff step by step
- Cut pork into strips.
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- Mix meat with sriracha seasoning.
- Heat butter and olive oil in a skillet, quickly sear pork, removing as done to a plate.
- To same pan, add mushrooms, shallots and garlic, season with salt and pepper.
- Cover skillet and cook on medium low until vegtables are tender about 8 minutes..
- Uncover skillet and remove from heat to add brandy. Return to heat and simmer until brandy is just about gone.
- Add chicken and beef broth, worcestershire sauce, dijon mustard, cream, lemon juice hot sauce and the 1/4 teaspoon pepper, simmer until reduced by about 1/2 about 5 minutes..
- Stir in sour cream and heat through, add green onions.
- Return pork to pan just to coat with sauce and warm.
- Serve over buttered chive egg noodles.
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Share Pork tenderloin is a cut of pork and it refers to the muscle along the central spine portion, which hangs between the shoulder blade and hip socket. The muscles that support the internal organs are not used for movement so therefor this is the most. The pork tenderloin turned out to be the perfect meat for this dish. Very forgiving with cooking times, staying juicy and tender throughout, and just enough flavor to hold it's own without overtaking the sauce or the mushrooms. How to make stroganoff without canned soup.
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