We’re deep into comfort food season at this point, and today I have a new version of one of my absolute favorite comfort foods for you, stroganoff! Growing up, we always made stroganoff with beef top sirloin, but in college, I learned that you can make an absolutely killer pork stroganoff with the WAY cheaper and very tender pork tenderloin. Best of all, the pork version is just as easy to make and satisfying as the beef version.
Ingredient Notes
Button or white mushrooms: I prefer to use button/white mushrooms in stroganoff, but use whatever mushrooms you prefer. Pork tenderloin: If you don’t usually cook with pork tenderloin, it’s a thin, cylindrical cut of meat that comes from the loin of the pig. It cooks up quick and tender and is typically extremely reasonably priced. Don’t try and substitute pork loin chops here. They are not interchangeable. Tomato paste: A little tomato paste adds flavor to the sauce. This recipe won’t use a full can so check out my post What to Do With Leftover Tomato Paste for storage tips and recipe ideas for the leftovers. Dry sherry: I love using sherry in stroganoff, but any dry white wine can be substituted. Egg noodles: Egg noodles are the classic stroganoff pairing, but you can also serve it over mashed potatoes or rice.
Trimming Pork Tenderloin
Pork tenderloin will typically come with a small amount of fat and silver skin (the thin silvery-blue membrane that sticks tightly to the meat) attached. You’ll want to trim these away as silver skin won’t cook down in the sauce and has a chewy and unpleasant texture. If you’ve never removed silver skin, it’s very simple. Just slide a sharp knife between the silver skin and the meat and cut it away in strips. Go watch this video for a good tutorial on removing the skin.
How to Make Pork Stroganoff
Tempering Sour Cream
This step is optional but creates a smoother, more luxurious looking sauce and only takes an extra minute or two to do. To temper sour cream, you stir spoonfuls of hot cooking liquid into cold sour cream to slowly raise its temperature. This allows you to add the sour cream to the simmering sauce without it breaking.
What to serve with pork stroganoff?
Pork stroganoff is a pretty rich dish, so stick with light and simple veggies like roasted broccoli, butter and garlic green beans, or roasted zucchini.
Can I freeze stroganoff?
Yes! As long and you just freeze the sauce and not the pasta, stroganoff freezes extremely well. Transfer the stroganoff to a freezer bag or airtight container and freeze for up to 3 months. Defrost overnight in the fridge or submerge the bag of sauce in warm water, changing the water as necessary, and it should defrost in about 15 minutes. Reheat in the microwave or gently on the stovetop. Make a fresh batch of noodles (2-3 ounces per serving) and enjoy!
More Comfort Food Favorites
Ham and Potato Soup Easy Carnitas Country-style Pork Ribs Pork Ragu Cheesy Sausage Potato Soup American Goulash
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
