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Pork Tenderloin makes the best stroganoff!

Posted on March 26, 2010 by in pork

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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 tender part of the animal. Pork tenderloin is cylindrical in shape  and has a narrow tip on each side.
Some prefer to call this a fillet. This cut is ideal to make medallions, but when roasted whole it is advisable to truss the meat to ensure even cooking.
Pork tenderloin is suitable for all kinds of cooking,roasting, grilling, stuffing and even braising. It is important however never to over or under cook the meat. Overcooking results in dry tough meat whereas under cooking poses a health risk. Health authorities suggests that pork should be served ideally at temperatures temperature between 155degrees F to 160 degrees F (68 C to 71 C).
As you can see, we’ve been having quite a few pork meals lately, yes, we simply love it. This time however, we felt like something a little more comforting and warm as the evenings are starting to get slightly cooler. I had a couple of tubs of cream in the fridge so the idea of making a stroganoff came to mind.
I have made a beef stroganoff before, even tried my hand at a mushroom stroganoff and both were delicious so there was no reason why a pork stroganoff couldn’t work. 
Pork tenderloin was also a good choice of meat because a stroganoff normally has to cook for quite some time, this meal was ready in half an hour. 


Pork Stroganoff



Ingredients


1 pork tenderloin – about 800gr
205gr mushrooms – sliced
1 large onion – diced finely
1 tbsp Dijon mustard 
125ml white wine
125ml chicken stock
salt/pepper
1 tsp fine coriander ( my own little tweak)
250ml cream
1 heaped tsp corn flour
freshly chopped parsley
freshly ground black pepper
zest and juice of a lemon
olive oil


Method

Heat the olive oil in a big skillet and  saute the onions until translucent. Remove the onions with a slotted spoon and keep one side. Slice the tenderloin in thin strips and season with the salt/pepper and coriander. Brown the meat in the same skillet until brown on both sides.Add the wine, stock, onions and mushrooms and let it cook for about 10 minutes or until about half of the liquid has cooked away. Add the mustard and the cream and if still watery  add a little cornflour slush and let it just thicken to a creamy consistency. Add the lemon zest  and juice and stir through. Serve  on a bed of homemade noodles or rice and finish of with a good grinding of pepper and some parsley.

Some other delicious pork recipes for you to try:

Roast Pork Chops – Stuffed to perfection

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16 Responses to “Pork Tenderloin makes the best stroganoff!”

  1. Kitchen Butterfly 26 March 2010 at 12:27 pm #

    I love the pork tenderloin. I've used it in a risotto with fab results…..like you said, it cooks quick. This looks like a delicious accompaniment to a bowl of rice!!!1

  2. Juno 26 March 2010 at 12:38 pm #

    As always, lovely photographs and a really more-ish recipe Nina.

  3. Marisa 26 March 2010 at 2:09 pm #

    Lovely! Stroganoff is such a comforting dish. I love the way you photographed this one – the bright colours make the image pop.

  4. Robyn 26 March 2010 at 2:39 pm #

    Oh yum! I must try this…

  5. Bellini Valli 26 March 2010 at 2:58 pm #

    I love that you have all the complex flavours in a stroganoff in a quick dish Nina.

  6. tasteofbeirut 26 March 2010 at 5:52 pm #

    I have cooked pork tenderloin hundreds of times because of its ease, leanness and good taste when combined with a bunch of spices; never would have thought of associating it with stroganoff! Brilliant!

  7. That Girl 26 March 2010 at 6:49 pm #

    I cannot even begin to explain how excited I get when I come across a recipe where I have the ingredients ALREADY AT HOME! With no prior plans for them! Looks like I can pull that tenderloin out of the freezer!

  8. JennDZ - The Leftover Queen 27 March 2010 at 1:11 am #

    Oh wow, Nina, this sounds and looks really great! I never would have thought of using pork – but it looks great.

  9. pierre 28 March 2010 at 6:00 pm #

    hi nina I already cooked beef stroganoff but not with Pork but why not ? good idea !! Hello from Paris Pierre

  10. elly 29 March 2010 at 2:53 am #

    Would have never thought to use pork tenderloin in stroganoff, Nina. Will definitely be giving it a try!

  11. Nina Timm 29 March 2010 at 7:47 am #

    kitchen butterfly – absolutely right…..white fluffy rice in this case!!

    juno – sad thing is, there was none left for seconds.

    marisa – yea, I got stuck with red for a while there!

    robyn – please do!

    val – I cannot stand blad food!

    tasteofbeirut – Well, you can add this recipe to your array of pork recipes!

    that girl – did you try it, did you!

    jenn – haven't seen you around, hope all is well!!!

    pierre – try it, you'll be amazed!

    elly – you go right ahead, let me know what you think!

  12. Rose&Thorn 29 March 2010 at 11:08 am #

    I'm a piggy for pork! I love it, it's one thing I crave more than anything when I want comfort food.

  13. Peter M 29 March 2010 at 3:03 pm #

    Nina, you have all my fave ingredients…citrus, mushrooms, pork and mustard.

  14. Bonita 30 March 2010 at 10:34 am #

    It's because of recipes like this that my family love you Nina. Tks tks tks

  15. Jeanne @ Cooksister! 23 April 2010 at 2:49 pm #

    Pork tenderloins are some of the most versatile things you have possibly keep in your freezer! Love this Stroganoff – I'd probably add a bit of smoky paprika too 🙂

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