Gordon Ramsay suggests serving buttered pasta or steamed rice to accompany this simple stroganoff made with pork tenderloin from his new book, "Cooking for Friends."
Start to finish: 25 minutes
Servings: 4
1 pound pork tenderloin
Salt and ground black pepper, to taste
1 teaspoon sweet smoked paprika, plus an extra pinch
4 tablespoons olive oil, divided
1 yellow onion, finely sliced
2 cloves garlic, finely sliced
7 ounces cremini mushrooms, sliced (about 3 cups)
Splash of brandy
1/2 cup sour cream or heavy cream
Squeeze of lemon juice
Handful of fresh flat-leaf parsley, leaves chopped
Trim off any fat or sinew from the pork tenderloin, then thinly slice it. Season with salt, pepper and 1 teaspoon of paprika.
In a large skillet over medium, heat half of the olive oil until hot. Add the onion and saute until soft and translucent, 6 to 8 minutes.
Add the garlic and mushrooms and increase the heat slightly. Fry until the mushrooms are tender, 3 to 4 minutes. Tip the contents of the pan onto a plate and set aside.
Add the remaining oil to the pan and fry the pork over high until golden brown, 1 1/2 to 2 minutes. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil, or flambe, until almost all reduced.
Stir in the cream and bring to a gentle simmer. Adjust the seasonings, then add a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.
Recipe from Gordon Ramsay's "Cooking for Friends," William Morrow, 2009
Food
November 3, 2009
Pork Tenderloin Stroganoff
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