Pork Stroganoff

in

This is an easy, and YUMMY, take on a dish my mom used to make when I was growing up. The pork works really well in this, as does the sour cream. You can also use nonfat Greek yogurt in the place of the sour cream if you want to save some fat and add some protein - it's got the same taste and texture.

To make it: 

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, sliced thinly
  • 1 lb pork tenderloin, cut into thick strips (or cubed)
  • 2 tbsp flour
  • salt and pepper to taste
  • 1/2 cup(ish) dried mushrooms - I used oyster, but you can use Porcini or Morels also.
  • 1 cup water
  • 1/2-3/4 cup white wine
  • 2 tbsp fresh sage
  • 1-1/2 cup sour cream (not the light stuff - live large tonight)

Heat olive oil over low-medium heat in a high-walled sauté pan and add onions. In the meantime, add water to dried mushrooms in a small saucepan and bring to a boil, then take off heat and soak for about 15 minutes. Salt and pepper the onions to taste, and cook over low-medium heat until onions are softened and start to caramelize.

In a small bowl, add salt and pepper to some flour. Dredge the pork in the flour mixture and add to onions, pushing the onions aside to give the pork some contact with the pan. Cook for about 2-3 minutes each side to get a good sear on, then add wine, sage and stock from mushrooms. Cook over low heat for about 10-15 minutes until pork is cooked through. Take off heat, fold in sour cream, and serve immediately.

Awesome over roasted potatoes - although the traditional way to serve it is over egg noodles. You can also try serving it over steamed spinach or adding frozen peas to it to give it a bit of veggie kick, but I left them out tonight.