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.
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.
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.
The traditional veg of choice for a stroganoff has always got to be mushrooms. You can use any type of mushroom here.
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 is the only type of mustard to use in this recipe – steer clear of American, English or wholegrain mustard.
To flavour the base of our strogg.
Adds a salty umami flavour to the sauce. This is untraditional but in my opinion, a great addition.
I top my pork and mushroom stroganoff with fresh parsley for some added flavour and a nice garnish. You could also use basil.
To cut through the creaminess of the sauce and add brightness.
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.
Using 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.
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).
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. 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.
Top this delicious creamy pork stroganoff recipe with fresh parsley and enjoy!
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.
Keep in the fridge for up to 5 days. Storing the fresh parsley separately to garnish later.
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.
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.
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