5 from 6 votes

Simple Pork Stroganoff

Jump to Recipe
This simple pork stroganoff is made in under 30 minutes and has so much flavour from a short ingredient list. The perfect weeknight dinner.
Prep time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£1.42
Makes: 4
mains
Italian
orzo, pork, mushrooms, stroganof, creamy
Freezable

Table of Contents

  1. Why you’ll love this recipe 
  2. Ingredients
  3. How to make this recipe
  4. Tips & Variations 
  5. Storage

Why you’ll love this recipe 

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. 

Close up shot of Pork Stroganoff with Orzo

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. 

Mushrooms

The traditional veg of choice for a stroganoff has always got to be mushrooms. You can use any type of mushroom here. 

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. 

Garlic & Onion

To flavour the base of our strogg. 

Soy sauce

Adds a salty umami flavour to the sauce. This is untraditional but in my opinion, a great addition. 

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. 

Lemon juice 

To cut through the creaminess of the sauce and add brightness. 

Ingredients shot for Pork Stroganoff with Orzo

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.

Pork loins fried in pan

Using the same pan, deglaze the sticky meaty bits with a splash of hot water.

Water added to the pan used to fry pork loins

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.

Chopped mushrooms added to pan

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).

Mushrooms added to pan

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.

diced pork loins in stock with mushrooms in a stainless steel pan

Top this delicious creamy pork stroganoff recipe with fresh parsley and enjoy!

Pork stroganoff with parsley garnish

Tips & Variations 

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. 

Close up shot of Pork Stroganoff with Orzo

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 pork recipes…

Creamy Tuscan Inspired Rigatoni with Pork Mince

Crispy Pork Schnitzel with Aioli and Green Salad

Stir-fry Pork Udon Noodles

 

Other healthy creamy recipes…

One Pot Creamy Tuscan Gnocchi

Basa Fillet Recipe with Creamy Tuscan Sauce

Creamy Chicken & Bacon Pasta (One-Pot and Healthy)

Close up photo of pork stroganoff

 

Simple Pork Stroganoff

Print Pin It
5 from 6 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£1.42
mains
Italian
orzo, pork, mushrooms, stroganof, creamy
Freezable
Servings: 4
This simple pork stroganoff is made in under 30 minutes and has so much flavour from a short ingredient list. The perfect weeknight dinner.

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)
  • 1 bunch fresh parsley, torn to serve (£0.50)
  • 3- 4 cloves of garlic, finely chopped (£0.65/3)=(£0.22)
  • ½ lemon, juiced (£0.25)

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!

Nutrition

Servings: 4 servings
Fat: 28g
Calories: 669kcal
Carbohydrates: 64g
Protein: 33g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim