Pork tenderloin in homemade strogonoff sauce

Pork tenderloin in homemade strogonoff sauce

This pork tenderloin in homemade strogonoff sauce, is a delight. In case you didn't know, the dish owes its name to one of the members of the Stroganov family. One legend attributes its invention to French cooks who worked for the family, but several researchers point out that the recipe is a refined version of older Russian dishes.

The original recipe is made with beef tenderloin and cream or sour cream is used for the sauce, but I'm going to show you how to make the sauce with the economic and lighter version of strogonoff sirloin steak We are going to make it with pork tenderloin and evaporated milk.

INGREDIENTS: (4  rations)

• 1 pork tenderloin
• 200 ml evaporated milk
• 2 onions
• 250 to 300 gr of mushrooms
• 3 cloves garlic
• 100 ml brandy
• 150 ml chicken broth
• 25 gr of butter
• 1 tablespoon Dijon mustard or grain mustard
• Extra virgin olive oil
• Salt
• Pepper
• Optional : gherkins or capers and parsley

STEP-BY-STEP PREPARATION: (click here to see video-recipe)

1. The first thing to do is to peel and chop the garlic and onion.
2. Then cut the sirloin into medallions about two centimeters thick and season with salt and pepper.
3. In a large frying pan pour a drizzle of olive oil about three tablespoons, heat and brown the medallions on both sides. Remove them to a plate and lower the heat. Add the butter to the frying pan together with the remaining oil and stir to melt it.
4. Now we are going to add the chopped garlic and brown it, being careful not to burn it, and then add the onion with half a teaspoon of salt and let it fry for ten minutes over medium heat.
5. Meanwhile clean and cut the mushrooms into slices and incorporate them with the onion, and let them cook for another ten minutes or until you see that they have released all their water and you have a good sauce. Add the mustard and stir.
6. Turn up the heat and pour the brandy over the top and let the alcohol evaporate. Then add the chicken broth, lower the heat to medium and let it cook for another 10 minutes.
7. Now it is time to add the evaporated milk, stir and cook for 3 minutes and then distribute the sirloin medallions throughout the pan so that they are well soaked in the sauce.
8. Cook for 5 more minutes, turning them over if they are not completely covered with the sauce and they are ready.
9. Optionally when serving, put some sliced gherkins or capers on top and then sprinkle some chopped fresh parsley.

This pork tenderloin in homemade strogonoff sauce You will love to serve it with rice or boiled or baked potatoes to soak up the sauce.

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With all my love,

Mireia Alum