Pork Stroganoff Recipe

This Leftover Pork Tenderloin Stroganoff features the traditional sour cream sauce you love from beef stroganoff but with a mouthwatering pork twist.

Simple Ingredients create this creamy stroganoff.

Step 1: Bring a pot of water to a boil and cook egg noodles according to package directions. Once cooked, set aside for later. Step 2: 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.

Let's make stroganoff

Step 3: 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.

Step 4: Add the flour to the mushroom mixture and cook for one 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.

I LOVE this recipe so much that next time I’m going to double it!                                   Jules

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