Pork Tenderloin Stroganoff

By Chez_Alexander

Ingredients

• 1 pound pork tenderloin
• Salt and ground black pepper, to taste
• 1 teaspoon sweet smoked paprika, plus an extra pinch
• 4 tablespoons butter, divided (2 TBS / 2 TBS)
• 1 yellow onion, finely sliced
• 2 cloves garlic, finely sliced
• 8 ounces cremini mushrooms, sliced (about 3 cups)
• Splash of brandy
• 1/2 cup sour cream
• Squeeze of lemon juice
• Handful of fresh flat-leaf parsley, leaves chopped

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Trim off any fat or sinew from the pork tenderloin, then thinly slice it. Season with salt, pepper and 1 teaspoon of pa-prika.

2. In a large skillet over medium, heat half of the butter until hot. Add the onion and sauté until soft and translucent, 6 to 8 minutes.

3. Add the garlic and mushrooms and increase the heat slightly. Fry until the mushrooms are tender, 3 to 4 minutes. Tip the contents of the pan onto a plate and set aside.

4. Add the remaining butter to the pan and fry the pork over high until golden brown, 1-1/2 to 2 minutes. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil, or flambe, until almost all reduced.

5. Stir in the sour cream and bring to a gentle simmer. Adjust the seasonings, then add a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately over egg noodles or rice, sprinkled with a pinch of paprika.

Makes 4 servings.