Move over beef, there’s a new weeknight dinner in town! This Pork Tenderloin Stroganoff is full of rich, savory flavor without being too heavy- perfect for cold nights when you just need a warm, comforting dinner that comes together in 30 minutes. To fulfill the nutrients in the dish, this can be served with carbs or veggies of your choice like mashed potatoes, pasta, and green beans!
Author: Tina Sawasdee at SideChef
Ground Black Pepper
Cream of Mushroom Soup
Pork Tenderloin (1.5 lb)
into about 1/2-inch thick pieces. Season with
Fine Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
In a skillet over medium-high heat, add
Vegetable Oil (1 Tbsp)
. Once hot, sear the pork for 3-4 minutes on each side. Set aside.
In the same skillet, add
Unsalted Butter (1 Tbsp)
, once melted, cook the
Garlic (2 cloves)
until fragrant. Then add
White Mushrooms (1 3/4 cups)
and cook until soft, about 3 minutes.
Cream of Mushroom Soup (1/2 can)
Sour Cream (1/2 cup)
Heavy Cream (1/4 cup)
Dijon Mustard (1 Tbsp)
Tomato Paste (1/2 Tbsp)
Water (1/4 cup)
and pepper. Cook for 2-3 minutes.
Turn the heat to medium, then transfer the pork back to the pan and simmer for 3 more minutes.
Serve warm with
Mashed Potatoes (to taste)
Green Beans (to taste)
if desired. And optionally garnish with
Fresh Parsley (to taste)
Yields 4-6 servings.
Nutrition Per Serving
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