This recipe is a little twist on classic beef stroganoff using pork tenderloin instead of beef and replacing the Dijon-style mustard and Worcestershire flavors with a bit of allspice and clove. Serve with a simple green vegetable like steamed green beans or sautéed spinach and homemade applesauce for an elegant but comforting family meal.Print
- 2 pork tenderloins (about 1–3/4 lbs)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 5 tablespoons vegetable oil, divided
- 1 lb mushrooms, sliced
- 1 clove garlic, finely chopped
- 1–1/2 cups onion, chopped
- 2–3/4 cups low-sodium chicken broth
- 3/4 cup sour cream, divided
- Salt and freshly ground black pepper to taste
- 12 ounces broad egg noodles
- 2 tablespoons butter
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Working in batches so as not to overcrowd the pan, add about half the mushrooms and sauté until lightly browned, 5 to 6 minutes. Season to taste with salt and pepper. Transfer to a bowl, add another tablespoon of oil and repeat the process with the remaining mushrooms.
- Reduce the heat to medium and add another tablespoon of oil to the pan. Add the onions and garlic and sauté until the onions are soft and translucent, 3 to 4 minutes. Add to the reserved mushrooms and set aside.
- Put a large pot of salted water on to boil for the noodles.
- Combine the flour, salt, pepper, allspice and cloves in a shallow dish. Trim any excess fat and silver skin from the pork tenderloins. Slice each in half lengthwise, then cut crosswise into 3/8-inch slices. Reserve about 1 tablespoon of the flour for later use, then dredge the pork, a few pieces at a time, in the seasoned flour.
- Add another tablespoon of oil to the pan and heat on medium-high. Add about half of the pork and cook, turning with tongs, just until lightly browned on both sides, about 3 minutes total. Transfer to a plate, add more oil, cook the remaining pork and set aside.
- Return the mushroom-onion mixture to the pan, sprinkle with the reserved flour and combine to coat the vegetables. Cook for 2 minutes, stirring frequently, then add all but 1/4 cup of the chicken broth. Bring the mixture to a boil and cook, stirring frequently, until the sauce has thickened, about 3 minutes. In a separate bowl, whisk together the reserved chicken broth with 1/2 cup of the sour cream and add to the mushrooms and sauce. Combine thoroughly and cook until heated through.
- Add the pork to the pan, turning the pieces several times to coat with the sauce and continue cooking 2 to 3 minutes until the sauce is thick and creamy. If you feel the sauce is too thick, add a bit more broth or plain water at this point. Taste and adjust the seasoning if necessary. Remove from the heat and keep warm.
- Cook the egg noodles according to the package directions. Drain, toss with the butter and season with salt and pepper.
- To serve, plate a portion of egg noodles and top with pork and mushrooms. Spoon some sauce over the top, add a small dollop of sour cream and sprinkle with a pinch of allspice for garnish.
- Category: Main Dishes