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Pork Tenderloin Stroganoff

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1tbsp vegetable oil
  • 1 onion
  • finely diced
  • 600g sliced pork tenderloin
  • 200g sliced mushrooms
  • 1 red pepper
  • 1 Knorr Pork Stock Cube
  • 125ml boiling water
  • 2tsps paprika
  • 1tsp Dijon mustard
  • 1tsp cornflour
  • 125ml sour cream
  • 1tsp chopped parsley
  • Black pepper to season

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Heat the oil in a large frying pan. Add the pork and stir-fry lightly – just until it turns colour, say 5–6 minutes.
  • 2 Add the onion, mushrooms, and red pepper, and cook for 2–3 minutes.
  • 3 Add the water, stock cube, paprika, Dijon mustard, and thyme. Bring the mixture back to the boil.
  • 4 Mix the cornflour with a little cold water to make a paste and add to the pan, stirring for 5 minutes or until the pork is cooked through and the sauce is a thick consistency.
  • 5 Remove from heat and stir in the sour cream, parsley and black pepper.