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Skillet Pork Tenderloin Stroganoff

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

When I need dinner on the table pronto, this is one of the recipes I turn to. Served over buttered noodles, it never fails to please.

Ingredients

  • 2 Tablespoons Vegetable Oil, Divided
  • 10 ounces, weight White Button Mushrooms, Quartered
  • 1 pound Pork Tenderloin, Cut Into 3/4" Pieces
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 whole Medium Onion, Finely Chopped
  • 2 cloves Garlic, Finely Minced
  • 1 Tablespoon All-purpose Flour
  • ¼ cups White Wine
  • 1 cup Low Sodium Chicken Broth
  • 1 Tablespoon Ketchup
  • ¼ cups Regular Or Reduced Fat Sour Cream
  • Hot Buttered Noodles Or Rice, To Serve

Preparation

Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat until hot. Cook the mushrooms in the oil until browned, 6-8 minutes. Transfer the mushrooms to a bowl and set them aside.

Pat the pork cubes dry with paper towels. Combine the salt and pepper and sprinkle it over the pork, tossing to coat evenly.

Add 1 tablespoon oil to the skillet, heating just until the oil begins to smoke. Add the pork to the skillet. Cook, stirring occasionally, until the pork is no longer pink, about 5 minutes. Transfer pork to bowl with the mushrooms.

Add the onion and the remaining 1/2 tablespoon of oil to the same skillet. Cook the onions until softened, about 3 minutes. Add the garlic, then cook and stir for 30 seconds.

Stir in the flour and cook until golden, about 1 minute. Whisk in the wine, chicken broth and ketchup. Simmer the mixture until slightly thickened, about 3 minutes.

Stir in the mushrooms and pork. Cook until heated through, about 1 minute. Let cool slightly, then whisk in the sour cream. Season with salt and pepper to taste.

Serve over buttered noodles or rice. 4-6 servings.

Adapted from a recipe in Cook’s Country magazine.

One Comment

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Clarissa on 4.27.2012

Yum, stroganoff is my favorite. I wish I would’ve seen this recipe two nights ago, when I defrosted a whole pork tenderloin but didn’t know what to do with it! The next time I pick one up from the store, I’m making this recipe!

One Review

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reluctantsouthernbelle on 8.16.2012

Easy weeknight recipe. Great flavors.

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