Pork Stroganoff With Three Mustards Recipes

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PORK STROGANOFF WITH THREE MUSTARDS



Pork Stroganoff With Three Mustards image

This is a simple twist on stroganoff which comes out delicious. It's really important to trim the pork well and get rid of all the silver skin.

Provided by A la Carte

Categories     Pork

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

12 ounces pork tenderloin
4 ounces small mushrooms, button will do
1 teaspoon hot mustard powder
1 teaspoon whole grain mustard
1 tablespoon Dijon mustard (heaped)
1 (200 ml) container creme fraiche
1 tablespoon macnut oil or 1 tablespoon canola oil
1/2 ounce butter
1 small onion, thinly sliced
3 ounces dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Trim the pork and cut into strips ¼"wide x3" long.
  • Prepare the mushrooms and slice them thinly.
  • In a small bowl, mix together the 3 mustards with the crème fraiche and when your ready to cook, take a large frying pan and heat the oil and butter together over medium heat.
  • Add the onions and fry until they are soft.
  • Remove the onions to a plate.
  • Turn the heat up under the pan to high and when it is smoking, add the strips of pork and fry quickly, keep them moving, without burning.
  • Add the mushrooms and toss around to cook briefly until the juices start to run.
  • After that, return the onion to the pan and stir. Season well with salt and pepper, then add the wine and let it reduce slightly before adding the creme fraiche.
  • Stir together and let the sauce bubble and reduce to half.
  • Serve immediately, over rice, or as I do, over spinach.

Nutrition Facts : Calories 775.9, Fat 60.6, SaturatedFat 31.3, Cholesterol 267.2, Sodium 860.9, Carbohydrate 12.2, Fiber 2.4, Sugar 3.7, Protein 39.5

CREAMY PORK STROGANOFF



Creamy Pork Stroganoff image

A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.

Provided by Brenda.

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs pork tenderloin, sliced into 1/4 inch strips
1 lb white button mushrooms, sliced
1 medium white onion, sliced thin
1 medium red onion, sliced thin
1 tablespoon whole grain mustard
1 cup dry white wine
1/2 cup heavy cream
1/2 cup creme fraiche
2 tablespoons butter
2 tablespoons oil
salt and black pepper, to taste
3 tablespoons lemon juice (optional)
1 tablespoon lime juice (optional)
1 tablespoon honey (optional)
2 teaspoons dry mustard (optional)

Steps:

  • Optional Marinade:.
  • In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
  • Melt the butter and oil in heavy frying pan,(I use my dutch oven).
  • Add onions and cook to soften for 3 - 4 minutes.
  • Remove the onions with a slotted spoon to a small bowl.
  • Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
  • Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
  • Add the creme fraiche and season with a little salt and freshly ground black pepper.
  • Bring to vigorous simmer and cook until reduced to a creamy consistancy.
  • Remove from heat and stir in heavy cream.
  • Serve over a bed of rice or noodles.

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