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Pork Stroganoff

Ingredients

3rd pound of fresh pasta
1 Pork Loin cut into medallions and patted dry
Olive Oil
2 table spoons Calvados -- cognac or brandy or apple brandy would do
2 table spoons of Sour cream
1/2 cup heavy cream
1/4 dry white wine
1/4 pound of Mushrooms – preferably Chanterelle cleaned and cut to bite size
Garlic to taste – I used half a small bulb but we love garlic
1/4 stick of butter
1/2 a small Onion finely diced

Dry rub: This changes based on mood but the basic is:
Table spoon of ground coriander
Teaspoon turmeric
Teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt


Instructions

Coat Medallions with dry rub and let sit for at least an hour
This is a single pan dish, other than the pasta boiling pot of course. I use a frying pan with slight edges to make sure no sauce spills latter.
Brown Medallions in a small amount of Olive Oil
Remove from pan and cover in foil
Deglaze pan with Calvados
Lower heat to low and Add butter
Add Onion and sweat over low heat until clear – about 5 min
Add Garlic and Mushrooms and continue to sweat for about ten minutes or until the mushrooms have released their moisture
Add Cream and Sour Cream and stir – let cook for five minutes
Return pork to pan – cook for a few more min to bring pork up to temp

Serve over pasta

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Servings

2-4

Nutritional Information
Per Serving

no nutrition information available