Leftover Pork Tenderloin Stroganoff
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Give your leftover pork tenderloin a delicious makeover with a fresh spin on a classic recipe!
This Leftover Pork Tenderloin Stroganoff features the traditional sour cream sauce you know from the beef version, but with a mouthwatering pork twist. Ready in just 20 minutes.
I’m a nut for stroganoff of all kinds. This hamburger version is a hit on Pinterest, my chicken stroganoff fits the bill for chicken lovers, and when I had leftover pork tenderloin in the fridge, I couldn’t resist. The tender meat with a no-canned soup sauce is absolutely perfect.
Why You’ll Love
- Turns leftovers into a new meal – No one will guess this started as yesterday’s dinner.
- Quick and weeknight-friendly – Everything comes together fast with minimal prep.
- Creamy without being heavy – A simple homemade sauce keeps it comforting, not greasy.
- Flexible serving options – Noodles, rice, or potatoes all work beautifully.
- Classic stroganoff flavor – Sautéed mushrooms add depth and that traditional stroganoff feel.
Simple Ingredients and Substitutions
Recipe Notes
- Leftover Pork Tenderloin – This recipe works best with cooked pork tenderloin that’s been roasted, baked, or grilled. Seasoned or plain both work. Slice it thin and always add it at the end so it stays tender.
- Sour Cream – Adds that classic stroganoff tang and creaminess. Full-fat or light both work.
- Milk or Half and Half -Milk keeps things lighter. Half and half makes the sauce a little richer.
- Onion & Garlic – Nothing fancy here. They build flavor fast and make the sauce taste intentional, not leftover-ish.
- Mushrooms – I use sliced white or baby bella mushrooms. They cook down quickly and give the sauce that classic stroganoff flavor. If your family isn’t big on mushrooms, slice them thin so they blend right into the sauce or omit them all together.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips✨
- If the sauce thickens too much, add a splash of milk or broth to loosen it.
- Slice the pork against the grain for the most tender bites.
- Add the pork last and warm it gently so it doesn’t dry out.
How to make leftover pork tenderloin stroganoff
Step 1: Bring a pot of water to a boil and cook egg noodles according to package directions. Drain and set aside.
Step 2: In a large skillet over medium heat, melt the butter. Add the onion and mushrooms and cook for 5–6 minutes, until the mushrooms release their liquid and begin to soften.
Step 3: Add the garlic and cook for 30 seconds, just until fragrant.
Step 4: Sprinkle the flour over the vegetables and stir constantly for about 1 minute.
Step 5: Add the chicken broth. Bring to a boil, reduce the heat, and let simmer until the sauce thickens.
Step 6: Slowly whisk in milk and simmer over medium heat until the sauce thickens again.
Step 7: Add pork tenderloin, salt, pepper, and garlic powder to the sauce. Reduce heat to low, stirring until the pork is heated through. Next, stir in the sour cream and egg noodles into the pork mixture.
Step 8: Top with fresh parsley and serve immediately.
FAQ
The creamy texture of Greek yogurt makes it a healthy substitute for sour cream. Cream cheese is also another good substitution that will create a creamy stroganoff sauce.
If you don’t have leftover pork tenderloin, either grill or bake your tenderloin. Be sure the pork is cooked to an internal temperature of 145 degrees. You can also substitute cooked chicken in this recipe.
The best stroganoff mushrooms to use are typically cremini or white button mushrooms. These mushrooms have a mild, earthy flavor that pairs well with the rich, creamy stroganoff sauce. They also have a nice texture that holds up well when cooked.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Reheating
Warm gently on the stovetop or in the microwave. Add a splash of milk or broth to bring the sauce back to life.
Freezing
I don’t recommend freezing this recipe. Cream-based sauces tend to separate once thawed.
More Ways to Use Leftover Pork Tenderloin
- Make a cold sandwich – Using two slices of fresh bread, use sliced pork tenderloin with BBQ sauce, mayonnaise, or yellow mustard to create a delicious cold sandwich.
- Make a hot sandwich – Create a delicious grilled cheese with thinly sliced pork tenderloin and provolone cheese. Dip the sandwich in a honey mustard dressing.
- Create a casserole – Switch out the leftover chicken with pork in this delicious, easy BBQ casserole.
- Pork stir fry – Use the teriyaki sauce in this chicken stir fry recipe to create a delicious, quick, and easy stir-fry pork dinner.
What to Serve with Stroganoff
- Egg noodles or wide noodles
- Mashed potatoes
- Steamed rice
- A simple wedge salad to balance the richness
- Garlic Bread
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Leftover Pork Tenderloin Stroganoff
Ingredients
- 6 ounces Egg Noodles
- 1 pound Pork Tenderloin Cooked
- 8 ounces Sliced Mushrooms
- ¼ cup Butter
- ½ Onion Diced
- ¼ cup Flour
- 1 cup Chicken Broth
- 1 ¼ cup Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Dijon Mustard
- ¼ cup Sour Cream
- 1 teaspoon Parsley
Instructions
- Bring a pot of water to a boil and cook egg noodles according to package directions. Once cooked, set aside for later.6 ounces Egg Noodles
- Cut leftover pork tenderloin into bite-size pieces and set aside. Using a damp cloth or paper towel, gently wipe each mushroom until clean. You'll want them sliced for this recipe.1 pound Pork Tenderloin
- In a large skillet, add butter and onion, cooking until the onion is softened, about 4-5 minutes over medium-high heat. Add the mushrooms, continuing to cook until softened, about 4 minutes.8 ounces Sliced Mushrooms
- Add the flour to the mushroom mixture and cook for one minute.
- Add the chicken broth. Bring to a boil, reduce the heat, and let simmer until the sauce thickens.
- Slowly whisk in milk and simmer over medium heat until the sauce thickens again.¼ cup Butter, ½ Onion, ¼ cup Flour, 1 cup Chicken Broth, 1 ¼ cup Milk
- Add pork tenderloin, salt, pepper, and garlic powder to the sauce. Reduce heat to low, stirring until the pork is heated through. Stir in the sour cream and egg noodles into the pork mixture.½ teaspoon Garlic Powder, ½ teaspoon Salt, ½ teaspoon Black Pepper, 1 teaspoon Dijon Mustard, ¼ cup Sour Cream
- Top with fresh parsley and serve immediately.1 teaspoon Parsley
Notes
- If you don’t have any leftover pork tenderloin, lightly salt and pepper the pork and bake or grill until the internal temperature is 145 degrees. Let the pork rest for 5 minutes before dicing it into bite-size pieces.
- To clean mushrooms, use a damp cloth or paper towel and gently wipe them until clean.
- Wait to add the pork. You want it to be warmed through, but you don’t want it to cook.
- Substitute leftover pork chops, pork loin, pork loin steaks, or ground pork for this recipe.
I LOVE this recipe so much that next time I’m going to double it!
Really good flavor!!
Thanks Connie! I’m glad you enjoyed the recipe.
So good!
Great dish ! Everyone loved it ! Will make again -Thank you !!
Well, you just took me down memory lane. I’m sure we had stroganoff at least once a week when I was growing up. Such a cozy comfort dish for the Fall. And I love that you used leftover pork. What a great and convenient idea. Looking forward to making your recipe. Thanks Jill for sharing.
Thank you Kristy! Yes, I have similar childhood memories, but when I was a kid our stroganoff came out of a box. I have to say this homemade version is so much better. I hope you have a chance to make it soon.
Just wondering where the actual recipe is. I have all the ingredients and I am looking forward to eating it but where are the measurements?
Hi Denise, I’m so glad you are making the recipe. The measurements are in the recipe card.