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!
Total Time
30min
4.0
4 Ratings
Author: Tina Sawasdee at SideChef
Servings:
4
Ingredients
•
1.5
lb
Pork Tenderloin
, trimmed
•
1/2
tsp
Fine Salt
•
1/4
tsp
Ground Black Pepper
•
1 3/4
cups
Sliced
White Mushrooms
•
2
cloves
Garlic
, minced
•
1/2
can
(10 oz)
Cream of Mushroom Soup
•
1/2
cup
Sour Cream
•
4
Tbsp
Heavy Cream
•
4
Tbsp
Water
or Broth
•
1
Tbsp
Dijon Mustard
•
1
Tbsp
Unsalted Butter
•
1
tsp
Tomato Paste
•
1
Tbsp
Vegetable Oil
•
to taste
Mashed Potatoes
(optional)
•
to taste
Green Beans
, steamed
(optional)
•
to taste
Fresh Parsley
(optional)
Cooking Instructions
1.
Slice the Pork Tenderloin (1.5 lb) into about 1/2-inch thick pieces. Season with Fine Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).
2.
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.
3.
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.
4.
Add Cream of Mushroom Soup (1/2 can), Sour Cream (1/2 cup), Heavy Cream (4 Tbsp), Dijon Mustard (1 Tbsp), Tomato Paste (1 tsp), Water (4 Tbsp) and pepper. Cook for 2-3 minutes.
5.
Turn the heat to medium, then transfer the pork back to the pan and simmer for 3 more minutes.
6.
Serve warm with Mashed Potatoes (to taste) and Green Beans (to taste) if desired. And optionally garnish with Fresh Parsley (to taste).
Author's Notes
Yields 4-6 servings.
Nutrition Per Serving
CALORIES
391
FAT
20.7 g
PROTEIN
39.0 g
CARBS
8.9 g
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