This pork stroganoff is tender slices of pork tenderloin simmered with mushrooms, onions, and garlic in a creamy and tangy sour cream sauce.
We’re deep into comfort food season at this point, and today I have a new version of one of my absolute favorite comfort foods for you, stroganoff!
Growing up, we always made stroganoff with beef top sirloin, but in college, I learned that you can make an absolutely killer pork stroganoff with the WAY cheaper and very tender pork tenderloin. Best of all, the pork version is just as easy to make and satisfying as the beef version.
- Button or white mushrooms: I prefer to use button/white mushrooms in stroganoff, but use whatever mushrooms you prefer.
- Pork tenderloin: If you don’t usually cook with pork tenderloin, it’s a thin, cylindrical cut of meat that comes from the loin of the pig. It cooks up quick and tender and is typically extremely reasonably priced. Don’t try and substitute pork loin chops here. They are not interchangeable.
- Tomato paste: A little tomato paste adds flavor to the sauce. This recipe won’t use a full can so check out my post What to Do With Leftover Tomato Paste for storage tips and recipe ideas for the leftovers.
- Dry sherry: I love using sherry in stroganoff, but any dry white wine can be substituted.
- Egg noodles: Egg noodles are the classic stroganoff pairing, but you can also serve it over mashed potatoes or rice.
Trimming Pork Tenderloin
Pork tenderloin will typically come with a small amount of fat and silver skin (the thin silvery-blue membrane that sticks tightly to the meat) attached.
You’ll want to trim these away as silver skin won’t cook down in the sauce and has a chewy and unpleasant texture. If you’ve never removed silver skin, it’s very simple. Just slide a sharp knife between the silver skin and the meat and cut it away in strips. Go watch this video for a good tutorial on removing the skin.
How to Make Pork Stroganoff
- Cook mushrooms, onions, and garlic in butter until tender.
- Add pork and cook until just browned before adding tomato paste and flour.
- Stir in sherry, beef broth, and lemon juice and simmer for 15 minutes, until pork is cooked through.
- Temper sour cream, stir it into the sauce, and serve over egg noodles.
Tempering Sour Cream
This step is optional but creates a smoother, more luxurious looking sauce and only takes an extra minute or two to do. To temper sour cream, you stir spoonfuls of hot cooking liquid into cold sour cream to slowly raise its temperature. This allows you to add the sour cream to the simmering sauce without it breaking.
What to serve with pork stroganoff?
Can I freeze stroganoff?
Yes! As long and you just freeze the sauce and not the pasta, stroganoff freezes extremely well. Transfer the stroganoff to a freezer bag or airtight container and freeze for up to 3 months.
Defrost overnight in the fridge or submerge the bag of sauce in warm water, changing the water as necessary, and it should defrost in about 15 minutes. Reheat in the microwave or gently on the stovetop. Make a fresh batch of noodles (2-3 ounces per serving) and enjoy!
More Comfort Food Favorites
- Ham and Potato Soup
- Easy Carnitas
- Country-style Pork Ribs
- Pork Ragu
- Cheesy Sausage Potato Soup
- American Goulash
- 2 tablespoons (28g) butter
- 8 ounces button mushrooms sliced
- ½ medium white or yellow onion diced
- 2 cloves garlic crushed or minced
- 1 pork tenderloin trimmed of silverskin, sliced in half lengthwise and sliced across into ¼-inch strips
- ¼ teaspoon salt plus more as needed
- 1 tablespoon (16g) tomato paste
- 2 tablespoons (15g) all-purpose flour
- 2 cups beef broth
- ¼ cup dry sherry
- 1 tablespoon lemon juice
- ¼ teaspoon pepper plus more as needed
- 8 ounces (about 4 cups) egg noodles
- 1 cup (240g) sour cream
- Heat a large skillet over medium heat. Melt butter and add mushrooms, onions, and garlic. Cook, stirring often, until mushrooms are tender, 5 to 7 minutes.
- Add pork tenderloin to the pan. Sprinkle with salt and cook until lightly browned.
- Stir in tomato paste until well mixed. Stir in flour.
- Add beef broth, sherry, lemon juice, and pepper and bring to a simmer. Simmer uncovered, stirring occasionally for 15 minutes.
- While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
- Once stroganoff has simmered for 15 minutes, remove it from heat. Measure sour cream out into a medium bowl and add a ladle full of the hot cooking liquid (about 1/4 cup) to the sour cream. Stir until well combined. Repeat until the sour cream is very warm to the touch. Stir the sour cream mixture into the stroganoff.
- Taste and add more salt and pepper if necessary. Serve the stroganoff over egg noodles and enjoy!
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