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Grid Iron Meat

Creamy Pork & Mushroom Stroganoff

This Stroganoff takes tender strips of pork fillet and cooks them quickly with mushrooms, onions, paprika, and sour cream for a rich, velvety sauce. It’s a dish that delivers maximum flavour in minimal time, making it just as suitable for a weeknight supper as for entertaining. With 500g of pork tenderloin, you’ll have a dish that serves 3–4 generously — and the leftovers reheat beautifully in a foil dish.

INGREDIENTS
  • 500g pork tenderloin, trimmed and cut into thin strips
  • 1 tbsp beef dripping or olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 250g chestnut mushrooms, sliced
  • 1 tsp sweet smoked paprika
  • 1 tsp Dijon mustard
  • 100ml dry white wine (or chicken stock)
  • 200ml beef or chicken stock
  • 150ml soured cream (or crème fraîche)
  • 1 tbsp fresh parsley, chopped
  • Sea salt flakes
  • Freshly cracked black pepper
METHOD

  1. Prepare the pork: Trim and slice the tenderloin into thin strips. Season lightly with salt and pepper.
  2. Brown the meat: Heat a large cast iron pan with dripping or oil. Sear the pork in batches for 1–2 minutes until lightly coloured. Remove and set aside.
  3. Cook the base: Add the onions and garlic to the same pan. Cook for 5 minutes until softened. Add the mushrooms and cook until golden.
  4. Build the flavour: Stir in the paprika and mustard. Deglaze with the wine (or stock), scraping up any caramelised bits. Reduce by half.
  5. Simmer: Pour in the stock and bring to a gentle simmer. Return the pork to the pan and cook for 5 minutes until just cooked through.
  6. Finish: Remove from the heat and stir through the sour cream. Taste and adjust seasoning.
  7. Serve: Scatter with parsley and serve hot with buttered noodles, rice, or mash.

Multi-Cooker Option (Ninja Foodi MAX)

  • Use Sear/Sauté to brown pork, then soften onions, garlic, and mushrooms.
  • Add paprika, mustard, wine, and stock. Simmer for 5 minutes.
  • Return pork and cook on Sear/Sauté – Low for 5 minutes until tender.
  • Stir through sour cream at the end.

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Rare breed pork tenderloin (fillet) - 500g

Rare Breed Pork – Tenderloin – 500g

Pork tenderloin, also known in the UK as pork fillet, is a fine-grained, tender cut suited to quick cooking. This 500g rare-breed pork tenderloin serves 2 and can be roasted whole, pan-seared, grilled or sliced into medallions and stir-fries.

Original price was: £11.50.Current price is: £10.50.

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Sides

  • Buttered egg noodles – the classic Stroganoff pairing.
  • Steamed basmati rice – light and fluffy.
  • Creamy mash – indulgent and hearty.
  • Green beans with garlic butter – fresh and crisp.
  • Simple green salad – sharp dressing to cut the richness.

Matches

  • Paprika, mustard, dill, parsley
  • Mushrooms and onions
  • Sour cream, crème fraîche, or double cream
  • Noodles, rice, or potatoes

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Hot Tips

  • Cut the pork into even thin strips for quick cooking.
  • Don’t overcook the pork — keep it tender by finishing it gently in the sauce.
  • Use smoked paprika for depth, or add a pinch of cayenne for heat.
  • Stroganoff improves if rested — leftovers reheat very well in a foil dish.

Pairings

Red Wine

  • Pinot Noir (Burgundy or New Zealand) – light and earthy for mushrooms.
  • Chianti Classico – bright acidity to cut the cream.
  • Côtes du Rhône – soft spice, good with paprika.

White Wine

  • Chardonnay (Chablis) – crisp minerality balances cream.
  • Gewürztraminer (Alsace) – aromatic, matches paprika and mustard.
  • Grüner Veltliner (Austria) – fresh, peppery, and food-friendly.

Beer & Cider

  • Pilsner lager – crisp, refreshing finish.
  • Amber ale – malty richness for cream and mushrooms.
  • Dry cider – clean and slightly sharp.

Non-Alcoholic

  • Sparkling water with lemon – simple and refreshing.
  • Apple juice (lightly warmed with cinnamon) – earthy and spiced.
  • Kombucha (ginger or citrus) – tangy, cuts richness.

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