Wednesday, December 8, 2010

Pork stroganoff

Pork tenderloin is a great meat for mid week, it cooks fast, it's lean, it's cheap and versatile.  Tonight I made a twist on the normal beef stroganoff using pork tenderloin instead of steak.

1 tablespoons olive oil
1 tablespoon of paprika
One pork tenderloin cut into strips
1 small onion chopped
2 cups of sliced mushrooms
1 cup of yogurt or sour cream
1 teaspoon of flour
1 tablespoon of mustard
a handful of chopped parsley

Toss the pork in salt and paprika then fry in a pre-heated frying pan with the olive oil until browned on all sides, then remove to a plate and keep warm.

Browned pork
Add the chopped onion to the frying pan and cook until softened then add the sliced mushrooms.  Cook until the mushrooms have softened up and cooked through.

Mushrooms cooked
Mix the yogurt, flour and mustard together then pour on to the mushrooms and stir in.  Add back the pork and cook until the sauce has thickened up. Stir in the parsley and serve.

We had this with rice and a green salad.
A well balanced meal

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