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Pork Tenderloin Stroganoff

This is a really tasty supper dish that can be made in just half an hour. Serve with rice or sautéed potatoes for a quick yet delicious midweek meal.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

311kcal

Energy (kJ)

1301kJ

Protein (g)

32.7g

Carbohydrate incl. fibre (g)

9.4g

Carbohydrate excl. fibre (g)

7.5g

Sugar (g)

5.4g

Fibre (g)

1.9g

Fat (g)

15.7g

Saturated fat (g)

8.2g

Unsaturated fat (g)

5.9g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.1g

Cholesterol (mg)

93mg

Sodium (mg)

564mg

Salt (g)

1.41g

Vitamin A (IU)

1359IU

Vitamin C (mg)

34.4mg

Calcium (mg)

23mg

Iron (mg)

2.18mg

Potassium (mg)

881mg

Total

1244kcal

5204kJ

131.0g

37.4g

29.9g

21.5g

7.6g

62.7g

32.9g

23.5g

11.6g

11.9g

0.3g

371mg

2256mg

5.64g

5437IU

137.6mg

91mg

8.72mg

3526mg


  • 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.