Mr. Husband cooked this recipe for the first time a few months ago. The kids and I returned home late in the evening after a play date at our friends’ house to find the house smelling heavenly from this dish. The aromas hit my nose the second I stepped out of my car in the garage… Mr. H did a fine job!
Last Sunday, when we planned our meals for the upcoming week—we’re trying to be more efficient—that recipe jumped into my head. It’s fairly easy to make and quick, and it tastes gorgeous. The pork tenderloin is sliced instead of being cooked whole, and this makes it cook in 3 minutes. Then it is bathed in a creamy sauce with a splash of cognac… I’ll let your imagination do the rest of the work and leave you at that…
Pork tenderloin stroganoff
I made a few minor changes: I had more pork and less mushrooms than what the recipe calls for, I used less onion and cognac instead of brandy. I added a little of butter, and I cooked the mushrooms with the onions, side by side, because I needed a short cut. I cooked the dish ahead of time—it doesn’t have to be served “immediately”—and will reheat it tonight. (And I changed some of the wording in the recipe.)
I’m going to serve it tonight with buttered pasta and roasted Brussels sprouts. Mmmmmmm…
1 to 1 1/2 pounds pork tenderloin
Black pepper, freshly ground
1 teaspoon sweet smoked paprika
4 tablespoons olive oil, divided
1/2 onion, thinly sliced
2 cloves garlic, thinly sliced
6-7 ounces cremini mushrooms, sliced
1 tablespoon butter
2 tablespoons cognac/brandy
1/2 cup sour cream or heavy cream
1/2 lemon, juiced
Handful of fresh flat-leaf parsley leaves, chopped
If you have time, trim off any fat or sinew from the pork tenderloin (I skipped this step). Then, slice it to about 1/2-inch thickness medallions. Season with salt, pepper and sprinkle with paprika.
In a large skillet over medium, heat 2 tablespoons olive oil, add onion and sauté until soft and translucent, 6 to 8 minutes. (If you are in a rush, like I was, push the onions to the side, add the mushrooms and start cooking them too, side by side).
Add the garlic, mushrooms, and butter, and fry until mushrooms are tender, 3 to 4 minutes. Remove the contents of the pan into a bowl and set aside.
Add remaining oil to the pan and fry the pork over high until golden brown, 1 1/2 to 2 minutes per side. Return the onions-mushrooms mix back to the pan. Add the brandy and let it boil until most of it is reduced.
Stir in cream and bring to a gentle simmer. Season with a bit more salt and pepper, then the lemon juice. Throw in chopped parsley and remove pan from heat.
Serve immediately or cool and reheat for dinner.