February 13, 2022

Pork Tenderloin Stroganoff by Barry Horne

By Tom Gibson

Serves 4


600g pork tenderloin 

150g chestnut mushrooms, sliced 

1 onion, sliced 

½ tsp smoked paprika 

1 tsp Dijon mustard 

200ml chicken stock  

100g creme fraiche 

5 g parsley 

salt & pepper to taste

lemon juice to taste



Cut the pork tenderloin into strips, or get your butcher to do it.

Pu a large pan on a medium high heat and add a small amount of oil. Season the pork well with salt and pepper and fry in the pan to get some colour. When browned, remove from the pan and put to one side.

Add the mushrooms to the pan, once they are browned add the onions and lower to a medium heat and cook until soft.

Add the paprika and chicken stock and reduce by half, stir in the creme fraiche and dijon mustard and cook for a further 2-3 mins.

Add the pork back in and cook for 4-5 mins or until fully cooked. Check for seasoning and add lemon to your liking. Garnish with parsley.

Serve with mash or rice.