4.69 from 16 votes

Simple Pork Stroganoff Recipe (Under 30 Mins!)

Name: Simple Pork Stroganoff
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 480g pork loins ((£3.29)); 1 white onion, finely diced ((£0.33)); 250 g mushrooms, thinly sliced ((£1.49/2= £0.75)); 300 ml reduced-fat creme fraiche ((£0.85)); 4 cloves of garlic, finely chopped ((£0.50/4= £0.13)); ½ lemon ((£0.25)); Handful of fresh parsley (optional); 200 g white rice ((£0.52/2= £0.26)); 1 tbsp Dijon mustard; 1 tbsp soy sauce; 1 tbsp rapeseed oil; 1 tbsp cornflour; 400 ml beef stock/ chicken stock

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Mimi Harrison Updated onNovember 16, 2025

This pork stroganoff is made in under 30 minutes and has so much flavour from a short ingredient list. The perfect budget-friendly dinner!

Prep time: 5

Cook Time: 20

Total Time: 25

£1.25

Makes: 4

mains

Italian

Freezable

There are so many reasons why you’ll love this pork stroganoff. It’s made in under 30 minutes, making it a perfect weeknight dinner. It’s indulgently creamy, whilst being loaded with protein and flavour, thanks to the diced pork. If you’re looking for another satisfying dish similar to this pork stroganoff recipe, you might also enjoy my Easy Ragu Bianco.

Large pan withcooked pork stroganoff with mushrooms and topped with fresh parsley and mied with a wooden spoon.

Why you’ll love this recipe

Versatile: The creamy pork and mushroom stroganoff is super versatile, as you can pair it with any carb that you love. I chose orzo, but you could use any pasta shape of choice, rice or potatoes. Equally it tastes so delicious with any side of greens.
Quick & easy: This pork stroganoff recipe is ready from start to finish in less than 30 minutes. It’s the ultimate easy meal for busy weeknights, similar to a Baked Ravioli Casserole.
Budget-friendly protein: Traditionally stroganoff dishes use beef as the meat choice, but I’ve used pork loins, as they’re super affordable and provide such an amazing flavour. For another delicious and inexpensive meal idea, try my Marry Me Shrimp Pasta.
Comforting & creamy: This sauce has a really decadent texture without any complicated steps or a long list of ingredients. This pork tenderloin stroganoff is pure comfort food.

Here are some other tasty recipes with pork for you to try: Creamy Tuscan Inspired Rigatoni with Pork Mince, Crispy Pork Schnitzel with Aioli and Green Salad and Stir-fry Pork Udon Noodles.

Table of Contents

Ingredients

Pork loins: I use diced pork loins in my pork stroganoff, but other meats such as chicken thighs, chicken breast, steak, bacon could be used. You could also use leftover roast pork if you have it laying around, which makes for perfect creamy pork and noodles – just skip the browning stage at the beginning.
Mushrooms: The traditional veg of choice for a pork strogonoff has always got to be mushrooms, and this Mushroom Stroganoff Recipe is one of my favourites. You can use any type of mushroom here, including chestnut, porcini and button. I used large white mushrooms to keep down the cost.
Creme fraiche: I love the tanginess of creme fraiche, it really adds vibrance to pork stroganoff recipes and to dishes like a Creamy Leftover Ham Pasta. If you only have sour cream, you could also use that.

For full recipe information and list of all ingredients and quantities see recipe card.

If you need inspiration, see these tasty recipe ideas using pork loins: Banh Mi Inspired Salad and Banh Mi Inspired Sandwiches.

Variations/Adaptations

It’s pretty easy to adapt this pork stroganoff to different diets or what you have on hand:

Gluten-free swap: The sauce itself has no gluten, so to keep the entire meal gluten-free, just serve the pork loin stroganoff with rice, mashed potatoes, or gluten-free pasta instead of traditional noodles. And for a great gluten-free side, make these Crispy Garlic Fries.
Protein options: You can easily adapt this dish to use other cuts like diced loin, chops, or even ground pork stroganoff for another budget-friendly option. Chicken and bacon would be good too. For a vegetarian take, replace the meat with a bigger portion of mushrooms or try firm tofu.
Cream alternatives: If you don’t have crème fraîche, you can get a similar creamy result in this pork stroganoff with cream of mushroom soup instead, thinned with a little water or milk. Check out this Tomato Basil Sauce Recipe for another simple sauce idea.

How to make Pork Stroganoff

Start by adding 1 tbsp of the rapeseed oil into a large stainless steel pan. Increase the heat to high and add the pork loins. Fry each side of the pork for 3 minutes, achieving a nice sear/ browning. Remove and set the pork aside, slicing into bite-sized pieces and removing any excess fat (Image 1).
Using the same pan, deglaze the sticky meaty bits with a splash of hot water (Image 2).

2 step by step photos, the first with browned pork in a pan and the second with an empty pan with juices from frying pork stirred with wooden

3. Add the remaining rapeseed oil into the pan along with the onion. Reduce the heat to medium/low and fry until softened, for around 4 minutes. Season with salt and pepper (Image 3).

4. Then add the mushrooms into the pan, cook until the moisture is released and cooked off and the mushrooms have softened. Add the garlic for the final minute of frying. While the mushrooms are cooking, start cooking the pasta (I used orzo) by adding to salted boiling water (set your timer to 2 minutes minus the packet cook time) (Image 4).

2 step by step photos, the first with browned chopped onions in a pan and the second with the onions and mushrooms in pan and both stirred with wodden spoon.

5. Then pour the stock and pork into the pan with the mushrooms and onion. Add the creme fraiche into a bowl with a splash of the stock and stir to heat/temper to prevent the creme fraiche from splitting. Pour this into the pan and stir to combine (Image 5).

6. Then add the cornflour slurry (cornflour with 2 tbsp of water combined), Dijon mustard, soy sauce, lemon juice and an extra pinch of salt and lots of pepper. Stir until the sauce starts to thicken and then add the al dente pasta. Stir to combine and loosen with a splash of pasta water if necessary (Image 6).

2 step by step photos, the first with browned onions, mushrooms and pork in a pan with stock and the second a creamy sauce o ver the mixture.

Top this delicious creamy pork stroganoff recipe with fresh parsley and enjoy! (Image 7).

Tips for the Best Result

We want to preheat the oil/pan before adding the pork into the pan, so that it gets a nice sear without overcooking. The browning adds flavour and also provides some fond (sticky meaty bits at the bottom of the pan), that will help to flavour our sauce.
If you can, use a stainless steel frying pan, so that you can achieve the meat fond that I’ve mentioned above. Don’t use a non-stick frying pan to make this pork stroganoff.
Feel free to add your favourite veggies or substitute with your preferred meat of choice. The sauce is so versatile that it works really well with a lot of veggies/meats, including using it as a base for leftover pork chop recipes with noodles.
I serve this recipe with a portion of Tenderstem Broccoli to add some greens into the dish.

Serving Suggestions

This family-friendly pork stroganoff is great with a variety of sides, making it a super versatile meal. You can enjoy the creamy sauce over simple starches, like classic pork and egg noodles, or with fresh, green vegetables.

Try it with:

Other healthy creamy recipes ideas for you to try: Creamy Tuscan Gnocchi, Basa Fillet Recipe with Creamy Tuscan Sauce, Creamy Brussels Sprout Pasta Bake and Creamy Chicken & Bacon Pasta.

Leftover Storage and Reheat Instructions

Refrigerator: Keep any leftover pork stroganoff in the fridge for up to 5 days. Storing the fresh parsley separately to garnish later.

Freezer: Freeze for up to 3 months. Ideally freeze in individual portions, so that you can grab one serving out of the freezer at a time. The dairy-based sauce may split upon reheating, but stirring will help.

Reheat: Leave in the fridge overnight to thaw. Once defrosted, heat in the microwave for 2 minutes on high, stirring halfway through. Add 1 tbsp of water to loosen the sauce if necessary at this point.

Recipe FAQs

What can I serve with pork stroganoff?

For this pork stroganoff, I used orzo, but any smaller pasta shapes would work as well, as would brown rice for texture. Green vegetables such a broccoli, green beans and peas or some baked cavolo nero are great additions for a healthy, complete meal.

What meat to use for stroganoff?

Chicken and beef are often used to make stroganoff and are great alternatives to pork loin. Adjust the cooking time accordingly depending on the meat or protein you choose. You could also use sliced pork chops for a delicious pork and noodles with gravy dish.

How can I make this pork stroganoff recipe vegetarian or vegan?

Mushroom stroganoff is a popular vegetarian version of the stroganoff and if you use cashew to make a creamy sauce you can make this recipe vegan. See full list of ingredients and method to make Vegan Mushroom Stroganoff using cashew cream.

Can I use leftover pork for stroganoff?

Absolutely! If you use pre-cooked meat, such as leftover pork tenderloin stroganoff, simply skip the browning stage and add the diced pork when the sauce is simmering, allowing it just enough time to heat through completely (about 5 minutes).

Here are some sweet recipes to try after the stroganoff: Chocolate Protein Muffins, Chocolate Chip Microwave Cookies, Kinder Bueno Chocolate Mug Cake and Chocolate Tiffin Recipe.

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