Pork and Mushroom Stroganoff

This recipe uses pork in place of the traditional beef. The ultimate comfort food! Serve with an Ontario greenhouse lettuce and cucumber salad.

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Serves: 4

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  • 350 g Ontario Pork Tenderloin, thinly sliced
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 2 tbsp (25 mL) vegetable oil
  • 3 cloves Ontario Garlic, minced
  • 1 Ontario Onion, thinly sliced
  • 1 pkg (227 g) Ontario Crimini Mushrooms, sliced
  • 1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves
  • 1 pkg (340 g) broad egg noodles   
  • 1 cup (250 mL) each sodium-reduced chicken broth and water
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) low-fat Ontario Sour Cream
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tsp (10 mL) balsamic vinegar
  • 1/2 cup (125 mL) fresh or frozen Ontario Peas
  • 1 tbsp (15 mL) butter
  • Freshly ground black pepper
  • Chopped fresh Ontario Parsley


Season pork with salt and pepper. Heat half of the oil in large nonstick skillet over medium-high heat. Cook pork until lightly browned on both sides, about 5 minutes. Remove from skillet. In same skillet, heat remaining oil over medium heat. Cook garlic, onion, mushrooms, and thyme, stirring occasionally, until softened, about 5 minutes. 

Meanwhile, cook noodles according to package directions.

In small bowl, whisk broth, water and cornstarch; stir into skillet. Bring to boil, stirring and scraping up brown bits, simmer until thickened, about 5 minutes. Return pork and any juices to skillet; simmer 3 minutes or until cooked. In small bowl, combine sour cream, mustard and vinegar; stir into skillet. Add peas; cook until heated through.  

Drain noodles; return to pot; toss with butter. Serve noodles topped with stroganoff. Sprinkle with pepper and parsley.

Nutritional information

1 Serving

  • Protein: 38 grams 
  • Fat: 19 grams 
  • Carbohydrate: 75 grams 
  • Calories: 628 
  • Fibre: 4 grams 
  • Sodium: 530 mg