Pork tenderloin stroganoff
- 1 pound pork tenderloin
- 1 teaspoon sweet smoked paprika, plus an extra pinch
- 4 tablespoons olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- 7 ounces cremini mushrooms, sliced (about 3 cups)
- splash of brandy
- ½ cup sour cream or heavy cream
- squeeze of lemon juice
- handful of fresh flat-leaf parsley, leaves chopped
Instructions:
This is a lovely, unfussy dish to make for supper. Serve with buttered pasta or fluffy steamed rice.
- Trim off any fat or sinew from the pork tenderloin, then slice thinly. Season with salt, pepper, and 1 teaspoon of paprika.
- Heat half of the olive oil in a wide frying pan until hot. Add the onion and fry over medium heat, stirring frequently, until soft and translucent, 6–8 minutes. Add the garlic and mushrooms and increase the heat slightly. Fry until the mushrooms are tender, 3–4 minutes. Tip the contents of the pan onto a plate and set aside.
- Add the remaining oil to the pan and fry the pork over high heat until golden brown, 1½–2 minutes. Return the onions, garlic, and mushrooms to the pan. Add a splash of brandy and let it boil, or flambé, until almost all reduced. Stir in the cream and bring to a gentle simmer. Adjust the seasoning with a little more salt, pepper, and a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.