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Home Varkenshaas met stroganoffsaus

Meat Main course Comfort food Quick Classic Creamy

Pork tenderloin is one of the most underrated cuts of meat. Quick to cook, tender in texture and it soaks up flavor incredibly well. Pair it with a classic stroganoff sauce and you’ll have a dish that feels like a celebration, even on a weeknight. Serve this on beautiful dinner plates and it immediately looks polished. The creamy sauce with mushrooms, bell pepper and a touch of mustard completes the recipe.

x_ckl_recipe_markerPork tenderloin with stroganoff sauce Tender pork tenderloin with a creamy stroganoff sauce full of mushrooms and bell pepper. A dish that impresses without keeping you in the kitchen all evening. How make pork tenderloin with stroganoff sauce? Main course Eastern European 4 servings 15 min 5 min 45 min

Remove the pork tenderloin from the fridge 20 minutes before cooking. Pat dry with paper towels and cut into slices about 2 cm thick. Season with salt and pepper.
Heat a knob of butter and a drizzle of oil in a frying pan over high heat. Fry the pork slices 2 to 3 minutes per side until nicely golden brown. Remove them from the pan and let rest under aluminum foil.
Turn the heat down slightly. In the same pan, sauté the onion and garlic for about 3 minutes over medium-high heat until soft.
Add the bell pepper strips and cook for 3 minutes. Then add the sliced mushrooms and cook another 4 to 5 minutes until all the liquid has evaporated.
Stir in the tomato paste and mustard. Deglaze with the beef stock and let simmer for 2 minutes.
Add the crème fraîche and stir well. Let the sauce simmer gently over low heat for 3 to 4 minutes until it thickens slightly. Season with salt, pepper and a few drops of Worcestershire sauce.
Return the pork slices to the pan and warm them in the sauce for 2 minutes. Make sure they don't overcook so the meat stays tender.
Serve immediately on preheated plates. Garnish with fresh parsley and serve with rice, tagliatelle or roasted potatoes.

Meat Main course Comfort food Quick Classic Creamy 600 g pork tenderloin 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red bell pepper, thinly sliced 250 g mushrooms, sliced 1 tbsp tomato paste 1 tsp Dijon mustard 150 ml beef stock 200 ml crème fraîche 1 tsp Worcestershire sauce Butter and neutral oil, for frying Salt and pepper, to taste A handful of fresh parsley, roughly chopped Frying pan or sauté pan Sharp knife Cutting board Wooden spoon or spatula Aluminum foil Paper towels dinner plates dinner-plates Cooking Pot cooking-pot Chopping Board chopping-board Knives knives Cookinglife Dinner Plates Nola Warm Grey ø 27 cm - 6 pieces Cookinglife ["dinner plates"] Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa White ø 28 cm - 6 pieces Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Steak with red wine sauce and rosemary foodies-biefstuk-met-rode-wijnsaus-en-rozemarijn Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Portobello with pearl couscous and roasted cauliflower foodies-portobello-met-parelcouscous-en-geroosterde-bloemkool Picanha with chimichurri and roasted garlic foodies-picanha-met-chimichurri-en-geroosterde-knoflook

Recipe

Pork tenderloin with stroganoff sauce

Tender pork tenderloin with a creamy stroganoff sauce full of mushrooms and bell pepper. A dish that impresses without keeping you in the kitchen all evening.

Course	Main course
Kitchen	Eastern European
Servings	4 servings

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	45 min

Equipment

Frying pan or sauté pan
Sharp knife
Cutting board
Wooden spoon or spatula
Aluminum foil
Paper towels

Ingredients

600 g pork tenderloin
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, thinly sliced
250 g mushrooms, sliced
1 tbsp tomato paste
1 tsp Dijon mustard
150 ml beef stock
200 ml crème fraîche
1 tsp Worcestershire sauce
Butter and neutral oil, for frying
Salt and pepper, to taste
A handful of fresh parsley, roughly chopped

How make pork tenderloin with stroganoff sauce?

Remove the pork tenderloin from the fridge 20 minutes before cooking. Pat dry with paper towels and cut into slices about 2 cm thick. Season with salt and pepper.
Heat a knob of butter and a drizzle of oil in a frying pan over high heat. Fry the pork slices 2 to 3 minutes per side until nicely golden brown. Remove them from the pan and let rest under aluminum foil.
Turn the heat down slightly. In the same pan, sauté the onion and garlic for about 3 minutes over medium-high heat until soft.
Add the bell pepper strips and cook for 3 minutes. Then add the sliced mushrooms and cook another 4 to 5 minutes until all the liquid has evaporated.
Stir in the tomato paste and mustard. Deglaze with the beef stock and let simmer for 2 minutes.
Add the crème fraîche and stir well. Let the sauce simmer gently over low heat for 3 to 4 minutes until it thickens slightly. Season with salt, pepper and a few drops of Worcestershire sauce.
Return the pork slices to the pan and warm them in the sauce for 2 minutes. Make sure they don't overcook so the meat stays tender.
Serve immediately on preheated plates. Garnish with fresh parsley and serve with rice, tagliatelle or roasted potatoes.

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Stroganoff sauce is a recipe that's endured for generations, and for good reason. The combination of creamy crème fraîche, savory stock and tender meat is simply unbeatable. Make the sauce a day ahead if you want to prepare in advance. Then fry the meat fresh when you're ready to eat so it stays perfectly tender.

A beautiful plate finishes this dish perfectly. The warm tones of earthenware dinner plates make the rich color of the sauce stand out. Choose wide plates so you can ladle the sauce generously and still have room for a good portion of rice or pasta. With little effort you’ll set a table to be proud of.