Pork Tenderloin Stroganoff Recipes

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PORK STROGANOFF



Pork Stroganoff image

Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!

Provided by RC2STEP

Categories     Meat and Poultry Recipes     Pork

Yield 4

Number Of Ingredients 9

4 (1 1/4 inch) thick pork chops
2 tablespoons vegetable oil
1 onion, thinly sliced
¼ pound fresh mushrooms, sliced
¼ cup water
2 teaspoons prepared mustard
½ teaspoon salt
½ cup sour cream
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
  • Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
  • Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g

PORK STROGANOFF



Pork Stroganoff image

This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds pork stew meat, cut into 1-1/2-inch cubes
1-1/2 cups water, divided
1 teaspoon chicken bouillon granules
2 teaspoons paprika
1 cup chopped onion
1 garlic clove, minced
1 tablespoon cornstarch
3/4 cup sour cream
2 tablespoons snipped fresh parsley
1 package (12 ounces) noodles, cooked and drained

Steps:

  • In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

PORK STROGANOFF



Pork Stroganoff image

Make and share this Pork Stroganoff recipe from Food.com.

Provided by Mimi Bobeck

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin, thinly sliced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/2 lb fresh mushrooms, quartered
1 1/2 cups coarsely chopped onions
2 cloves garlic, minced
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon lemon juice
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup light sour cream
1/3 cup minced fresh parsley
hot cooked noodles

Steps:

  • In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
  • Remove and keep warm.
  • In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
  • Add the broth, tomato paste, lemon juice, tarragon and pepper.
  • Simmer, uncovered, for 5 minutes.
  • Return pork to the pan.
  • Combine flour and sour cream; stir into pork mixture.
  • Bring to a gentle boil; cook and stir for 2 minutes.
  • Sprinkle with parsley.
  • Serve over noodles.

PORK TENDERLOIN STROGANOFF



PORK TENDERLOIN STROGANOFF image

Categories     Pork

Yield 4

Number Of Ingredients 11

1 # pork tenderloin sliced thin
S & P
1 tsp smoked paprika
olive oil
1 onion sliced thin
2 cloves garlic, sliced
7 oz. mushrooms, sliced thin
splash of brandy
1/2-1 cup beef broth
1/2 cup light sour cream mixed with about 1 T. flour
chopped parsley

Steps:

  • Season pork with s&p and paprika Saute onion in oil until soft; Add garlikc and musrooms; fry until tender, about 3 min. Remove to a plate and keep warm. Saute the pork over medium high heat until brown, about 1-2 min. Return the onions and mushrooms to the skillet and splash with brandy. Add broth and stir in sour cream/flour mixture. Stir till thickened; add parsley and season to taste. Add a little more paprika if desired.

PORK MUSHROOM STROGANOFF



Pork Mushroom Stroganoff image

Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor. "Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound pork tenderloin, thinly sliced
1 tablespoon olive oil
1/2 pound fresh mushrooms, quartered
1-1/2 cups coarsely chopped onions
2 garlic cloves, minced
1/2 cup reduced-sodium beef broth
1 tablespoon no-salt-added tomato paste
1 teaspoon lemon juice
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/3 cup minced fresh parsley
Hot cooked noodles

Steps:

  • In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes. , Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles.

Nutrition Facts :

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