Pork fillet stroganoff
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Preheat a large non-stick frying pan over a high heat and add the oil . Add the pork and stir fry for 2-3 minutes until lightly browned. Remove from the pan.
Add the butter to the pan, then the onion, mushrooms and thyme and pan fry until just softened. Stir in the Worcestershire sauce, mustard and paprika.
Return the pork with its juices to the pan and mix well. Combine the yogurt and cornflour mixture and fold through the meat to warm through. Season with pepper.
You may like to add a little extra water for a thinner sauce or another tub of yogurt for a creamier sauce.
Ingredients
1tbsp vegetable oil
500g (18oz) pork tenderloin, cut into thick strips about 1 cm wide
15g (½oz) unsalted butter
1 onion, peeled and finely chopped
250g (9oz) closed cup mushrooms, wiped and thickly sliced
1 tsp fresh thyme leaves
1tbsp Worcestershire sauce
1tbsp Dijon mustard
1tsp paprika
150g Greek yoghurt
1tbsp cornflour mixed with 100ml cold water
Freshly ground black pepper
Method
Preheat a large non-stick frying pan over a high heat and add the oil . Add the pork and stir fry for 2-3 minutes until lightly browned. Remove from the pan.
Add the butter to the pan, then the onion, mushrooms and thyme and pan fry until just softened. Stir in the Worcestershire sauce, mustard and paprika.
Return the pork with its juices to the pan and mix well. Combine the yogurt and cornflour mixture and fold through the meat to warm through. Season with pepper.
You may like to add a little extra water for a thinner sauce or another tub of yogurt for a creamier sauce.
