Simple Pork Stroganoff
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There are so many reasons why you’ll love this pork stroganoff recipe. 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.
Table of Contents
Why you’ll love this recipe
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.
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. 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
Ingredients
Pork Loins
I use diced pork loins in this recipe, but other meats such as chicken thighs, chicken breast, steak, bacon could be used interchangeably. I do find that the pork loins achieve my favourite result though! You could also use leftover roast pork if you have it laying around – just skip the browning stage at the beginning.
If you need inspiration, see these tasty recipe ideas using pork loins; Banh Mi Inspired Salad and Banh Mi Inspired Sandwiches
Mushrooms
The traditional veg of choice for a stroganoff has always got to be mushrooms. 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 this pork stroganoff recipe. If you only have sour cream, you could also use that.
Dijon Mustard
Dijon mustard is the only type of mustard to use in this recipe – steer clear of American, English or wholegrain mustard. If you love Dijon mustard try this easy recipe; Creamy Brussels Sprout Pasta Bake
Fresh Parsley
I top my pork and mushroom stroganoff with fresh parsley for some added flavour and a nice garnish. You could also use basil.
For full recipe information and list of all ingredients and quantities see recipe card.
How to make this recipe
- 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).
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).
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).
Top this delicious creamy pork stroganoff recipe with fresh parsley and enjoy! (Image 7).
Tips & Tricks
Use a high heat when searing the pork
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.
Don’t use a non-stick frying pan
If you can, use a stainless steel frying pan, so that you can achieve the meat fond that I’ve mentioned above.
Add-in/ swap extra veg/greens/ meat
I love the pork mushroom stroganoff combo, but 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. I serve this recipe with a portion of tenderstem broccoli to add some greens into the dish.
Storage
To refrigerate
Keep in the fridge for up to 5 days. Storing the fresh parsley separately to garnish later.
To freeze
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.
To defrost/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. Top with fresh parsley and an extra pinch of salt/pepper to the pork stroganoff.
Other healthy creamy recipes ideas for you to try; Creamy Tuscan Gnocchi, Basa Fillet Recipe with Creamy Tuscan Sauce and Creamy Chicken & Bacon Pasta
Recipe FAQs
For this recipe 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 pea or some baked cavolo nero.
Chicken and beef are often used to make stroganoff and are great alternatives. Adjust the cooking time accordingly depending on the meat or protein you choose.
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 Mushroom stroganoff or Vegan Mushroom Stroganoff using cashew cream.
Here are some sweet recipes to try after the stroganoff; Chocolate Chip Microwave Cookies, Kinder Bueno Chocolate Mug Cake and Chocolate Tiffin Recipe
If you tried this Simple Pork Stroganoff recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Simple Pork Stroganoff
Ingredients
- 4 (480g) pork loins (£3.00)
- 1 white onion, finely diced (£0.09)
- 250 g mushrooms, thinly sliced (£0.50)
- 320 g orzo (£0.75)
- 120 ml creme fraiche (£1.15/3)=(£0.38)
- 3- 4 cloves of garlic, finely chopped (£0.65/3)=(£0.22)
- ½ lemon, juiced (£0.25)
- parsley (optional)
Cupboard Essentials
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1.5 tbsp rapeseed oil
- 1.5 tbsp cornflour
- 600 ml chicken stock
Method
- 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.
- To the same pan, deglaze the sticky meaty bits with a splash of hot water. 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.
- Next, 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.
- At this stage, add the orzo (pasta of choice) to salted boiling water. Set your timer to 2 minutes minus the packet cook time.
- Pour the stock & pork into the pan with the mushrooms and onion. To your measured creme fraiche, add a splash of the stock into a bowl and stir to heat/temper the creme fraiche. This will prevent the creme fraiche from splitting. Pour this into the pan and stir to combine.
- To that, 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. Top with fresh parsley and enjoy!
Notes
- Achieve a nice sear by using high heat when cooking the pork. This adds flavor and creates fond (sticky bit at bottom of pan) for the sauce.
- Avoid non-stick pans: Opt for a stainless steel frying pan to develop the desired meat fond, enhancing the flavour of the dish.
- Experiment by incorporating your favorite vegetables or meats into the recipe. The versatile sauce pairs well with various options, and adding greens like tender stem broccoli can enhance the dish.
Nutrition
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