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.

Preparation time

15 minutes

Ready in

40 minutes

Cooking Time:

Makes

4 servings

Cook Mode

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Ingredients

  • 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

Instructions

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