Pork Fillet Stroganoff
- Number of Servings: 4
Ingredients
1 pound (500 g) pork tenderloinSalt and freshly ground black pepper1 teaspoon (5 mL) paprika*4 tablespoons (60 mL) olive oil1 onion, finely sliced8 ounces (250 g) fresh mushrooms, cafe color preferred, sliced1 tablespoon (15 mL) brandy (optional)2/3 cup (150 mL) sour creamLemon juiceFresh flat-leaf parsley, chopped
* Sweet, smoked paprika is recommended. You can use regular paprika, but be sure it's fresh.
Trim any fat from the meat and slice it thinly. Sprinkle with salt, pepper and paprika. Heat 2 tablespoons (30 mL) of the oil in a large, heavy frying pan over medium heat until oil is hot. Add onion and saute until soft and translucent, about 6 to 8 minutes, stirring frequently. Add garlic and mushrooms, increase heat slightly, and saute for another 3 to 4 minutes until the mushrooms release their liquid. Tip contents of pan onto a plate and set aside. Add remaining 2 tablespoons (30 mL) oil to the pan and when it is hot, sear pork on both sides for 1 to 2 minutes, until golden brown. Return onions, garlic and mushrooms to pan. Add brandy and let it boil or flambe until almost reduced. Lower heat to medium, stir in cream and heat to a gentle simmer. Season to taste with a little more salt and pepper, and a dash of lemon juice. Add parsley and serve, sprinkle with a little more paprika.
Number of Servings: 4
Recipe submitted by SparkPeople user FITGIRL83.
Trim any fat from the meat and slice it thinly. Sprinkle with salt, pepper and paprika. Heat 2 tablespoons (30 mL) of the oil in a large, heavy frying pan over medium heat until oil is hot. Add onion and saute until soft and translucent, about 6 to 8 minutes, stirring frequently. Add garlic and mushrooms, increase heat slightly, and saute for another 3 to 4 minutes until the mushrooms release their liquid. Tip contents of pan onto a plate and set aside. Add remaining 2 tablespoons (30 mL) oil to the pan and when it is hot, sear pork on both sides for 1 to 2 minutes, until golden brown. Return onions, garlic and mushrooms to pan. Add brandy and let it boil or flambe until almost reduced. Lower heat to medium, stir in cream and heat to a gentle simmer. Season to taste with a little more salt and pepper, and a dash of lemon juice. Add parsley and serve, sprinkle with a little more paprika.
Number of Servings: 4
Recipe submitted by SparkPeople user FITGIRL83.
Nutritional Info Amount Per Serving
- Calories: 444.2
- Total Fat: 29.3 g
- Cholesterol: 115.4 mg
- Sodium: 92.4 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.4 g
- Protein: 38.2 g
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