My Style Pork Stroganoff Tenderloin

30 min
This is my version of the classic Stroganoff, adapted to highlight the softness and flavor of pork tenderloin. Tender pieces of tenderloin, sealed to perfection, are immersed in an incredibly creamy and nuanced sauce. The base of the sauce is built with butter, onion, garlic, fresh mushrooms and a flambeado with pisco that gives it a unique aroma. Everything is wrapped in heavy cream and finished with Parmesan cheese and fresh parsley. Served on a bed of white rice, it's a complete, comforting and elegantly delicious dish.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Cutting board.
  • + Chef's knife.
  • + Large skillet or wok.
  • + Wooden spoon or spatula.
  • + Fine grater.

INSTRUCCIONES

Step 1:

Season the Pork. Start by cutting the pork tenderloin into evenly sized cubes. Season them generously on all sides with salt, freshly ground black pepper and a good pinch of grated nutmeg.

Step 2:

Seal to Perfection. In a large skillet over high heat, melt the lard (or use oil if you prefer). Seal the pork cubes in batches so as not to overload the pan, until they are well browned on all sides. Remove the pork from the pan and set aside.

Step 3:

Start the Salsa. In the same skillet, lower the heat to medium and add the butter. Once melted, add the julienne onion and minced garlic. Saute for 2 minutes until the onion is soft and translucent.

Step 4:

The Touch of Pisco. Very carefully, pour the pisco into the pan to deglaze. If you dare, tilt the pan slightly so that the alcohol ignites and flames. Let the flame go out on its own. This will burn off the alcohol and leave all the flavor.

Step 5:

Build the Cream. Add the sliced mushrooms and red pepper strips. Season with a little more salt and pepper. Cook for about 3 minutes until vegetables are tender. Pour in the heavy cream, add the bay leaf and another pinch of nutmeg.

Step 6:

Bringing Flavors Together. Return the sealed pork cubes to the pan along with all their juices. Mix well and let everything simmer over low heat for 2 minutes so that the flavors are integrated.

Step 7:

The Creamy Finish. Turn off the fire. Remove the bay leaf. Stir in the grated Parmesan cheese and chopped fresh parsley. Stir until the cheese melts and the sauce thickens slightly.

Step 8:

Serve. Serve immediately hot, accompanied by white rice.

TIPS

  • + Sealing in Bundles: The secret to making meat juicy on the inside and golden on the outside is not to fill the pan too much. Do it in two or three batches if necessary, this ensures that the meat is sealed and not parched.
  • + The Flambeado: If you don't feel comfortable flapping, don't worry. Just let the pisco boil and evaporate for a minute before continuing with the recipe. The result will still be delicious.
  • + Fresh Ingredients: Use fresh mushrooms instead of canned ones, the difference in flavor and texture is abysmal. Likewise, fresh parsley and freshly grated cheese at the end add a vibrant touch to the dish.
  • + Variety: Although I make this recipe with pork, you can follow the same steps using beef tenderloin or diced chicken breast. Just adjust the cooking times.