Pork and Crème Fraiche Stroganoff recipe
Tender pork loin pairs deliciously with red onions and thick crème fraiche in this artisanal version of a stroganoff. Perfect for elegant dining or entertaining, this dish is one to remember.
Ingredients List:
1 ½ pounds tenderloin pork, cut into thin strips
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, sliced
1 teaspoon dried thyme leaves
¾ pound button mushrooms, sliced
1 cup dry white wine
1 cup cream
½ cup crème fraiche
Directions:
1. Season pork with salt and pepper.
2. Heat butter and oil in a large skillet. Add pork and cook until browned, 3 to 5 minutes. Remove from skillet and set aside.
3. Add onions, garlic, and thyme to skillet; cook until softened, 4 minutes. Add mushrooms and cook 3 minutes, until softened.
4. Add wine, cream, and reserved pork; stir to combine and bring to a boil over high. Lower heat to a simmer, cover, and simmer gently until cooked through, 25 to 30 minutes.
5. Stir in crème fraiche and serve.
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