Pork Stroganoff
By Natalie EstradaPublished on December 18, 2019
Time
1 hour
Yield
Serves 4
Ingredients
3 ounces pancetta, cut into ¼-inch pieces1 tablespoon extra-virgin olive oil 1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼-inch thick3 tablespoons all-purpose flour, divided1 teaspoon table salt, divided1 teaspoon pepper, divided3 tablespoons unsalted butter, divided12 ounces cremini mushrooms, sliced thin1 large onion, chopped fine4 teaspoons chopped fresh sage, divided3 garlic cloves, minced2 teaspoons tomato paste 4 cups chicken broth ¼ cup dry white wine 8 ounces (4 cups) egg noodles ½ cup sour cream 2 tablespoons minced fresh chives
Before You Begin
Be sure to buy a ¼-inch-thick hunk of pancetta from the deli counter rather than presliced pancetta, as larger chunks are important here.
Instructions
- Cook pancetta and oil in Dutch oven over medium heat until pancetta is lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to large plate, leaving fat in pot.
- Toss pork, 2 tablespoons flour, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Add 1 tablespoon butter to fat left in pot and melt over high heat. Add pork in single layer, breaking up any clumps, and cook without stirring until browned on bottom, about 2 minutes. Stir and continue to cook until pork is no longer pink, about 1 minute longer. Transfer to plate with pancetta.
- Melt remaining 2 tablespoons butter in now-empty pot over medium heat. Add mushrooms, onion, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and cook until any liquid has evaporated and vegetables have just begun to brown, 7 to 9 minutes. Add 1 tablespoon sage, garlic, tomato paste, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
- Stir in broth and wine and bring to simmer, scraping up any browned bits. Stir in noodles and cook, uncovered, stirring occasionally, until noodles are just tender, 9 to 11 minutes.
- Add pork and pancetta and cook until warmed through, about 1 minute. Off heat, stir in sour cream and remaining 1 teaspoon sage until thoroughly combined. Season with salt and pepper to taste. Sprinkle with chives and serve.
Time
1 hourYield
Serves 4Ingredients
3 ounces pancetta, cut into ¼-inch pieces
1 tablespoon extra-virgin olive oil
1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼-inch thick
3 tablespoons all-purpose flour, divided
1 teaspoon table salt, divided
1 teaspoon pepper, divided
3 tablespoons unsalted butter, divided
12 ounces cremini mushrooms, sliced thin
1 large onion, chopped fine
4 teaspoons chopped fresh sage, divided
3 garlic cloves, minced
2 teaspoons tomato paste
4 cups chicken broth
¼ cup dry white wine
8 ounces (4 cups) egg noodles
½ cup sour cream
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
3 ounces pancetta, cut into ¼-inch pieces
1 tablespoon extra-virgin olive oil
1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼-inch thick
3 tablespoons all-purpose flour, divided
1 teaspoon table salt, divided
1 teaspoon pepper, divided
3 tablespoons unsalted butter, divided
12 ounces cremini mushrooms, sliced thin
1 large onion, chopped fine
4 teaspoons chopped fresh sage, divided
3 garlic cloves, minced
2 teaspoons tomato paste
4 cups chicken broth
¼ cup dry white wine
8 ounces (4 cups) egg noodles
½ cup sour cream
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
3 ounces pancetta, cut into ¼-inch pieces
1 tablespoon extra-virgin olive oil
1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼-inch thick
3 tablespoons all-purpose flour, divided
1 teaspoon table salt, divided
1 teaspoon pepper, divided
3 tablespoons unsalted butter, divided
12 ounces cremini mushrooms, sliced thin
1 large onion, chopped fine
4 teaspoons chopped fresh sage, divided
3 garlic cloves, minced
2 teaspoons tomato paste
4 cups chicken broth
¼ cup dry white wine
8 ounces (4 cups) egg noodles
½ cup sour cream
2 tablespoons minced fresh chives
Test Kitchen Techniques
Why This Recipe Works
Pork tenderloin might not be the traditional choice for stroganoff, but with its faintly sweet flavor and relatively low price, we found it made for an excellent riff on this supercomforting dish of creamy noodles and meat. To enhance the tenderloin's relatively mild flavor, we layered in salty, intense pork flavor by first crisping up a bit of diced pancetta. From there, we dredged thin slices of pork tenderloin in seasoned flour to ensure that the pork remained tender and to add body and creaminess to the sauce. After quickly browning the pork and creating flavorful fond in the pot, we added earthy cremini mushrooms, floral sage, and concentrated tomato paste for a savory underpinning. A bit of white wine added brightness, and cooking the noodles in the saucy mix of wine and chicken broth ensured that they soaked up lots of flavor.
Before You Begin
Be sure to buy a ¼-inch-thick hunk of pancetta from the deli counter rather than presliced pancetta, as larger chunks are important here.
Instructions
- Cook pancetta and oil in Dutch oven over medium heat until pancetta is lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to large plate, leaving fat in pot.
- Toss pork, 2 tablespoons flour, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Add 1 tablespoon butter to fat left in pot and melt over high heat. Add pork in single layer, breaking up any clumps, and cook without stirring until browned on bottom, about 2 minutes. Stir and continue to cook until pork is no longer pink, about 1 minute longer. Transfer to plate with pancetta.
- Melt remaining 2 tablespoons butter in now-empty pot over medium heat. Add mushrooms, onion, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and cook until any liquid has evaporated and vegetables have just begun to brown, 7 to 9 minutes. Add 1 tablespoon sage, garlic, tomato paste, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
- Stir in broth and wine and bring to simmer, scraping up any browned bits. Stir in noodles and cook, uncovered, stirring occasionally, until noodles are just tender, 9 to 11 minutes.
- Add pork and pancetta and cook until warmed through, about 1 minute. Off heat, stir in sour cream and remaining 1 teaspoon sage until thoroughly combined. Season with salt and pepper to taste. Sprinkle with chives and serve.
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