This Pork Loin with Stroganoff sauce may well be another candidate for my “alternative Sunday Roast” collection. As I said a few weeks back, when talking about my Stuffed Turkey Roulade I’m a bit indifferent to the traditional Roast Dinner. Finding options that feel special enough to serve for a family meal is an ongoing quest of mine. This one hits the spot quite nicely.
I should point out that my issues with a Roast aren’t related to any of the components. Well cooked roasted meat is wonderful. I love roast potatoes and Yorkshire puddings and crunchy stuffing. Oh and lots of vegetables and lashings of gravy. But as I like all of them it just doesn’t feel right if any are missing. You can tell from my list that all of those bits take time to prepare. And even more time to clean up afterwards. They’re also not easy to do when you consider that I generally cook for just the two of us.
That’s where meals like this Pork Loin with Stroganoff come in very handy. The portion size works well, as most pork fillets make a good-sized meal for two hungry mouths. If you have more people over you can simply cook more of them. Especially as they’re usually good value for money too. Wrapped in some prosciutto crudo (or Parma ham if you’re feeling fancy) it won’t dry out during its 25 minutes in the oven either.
On this occasion I served it with rice and green beans, but it would be just as good, if not better, with roast potatoes and a selection of vegetables. The creamy sauce is a little richer than a normal gravy, but I don’t think that should put you off. Now I think about it, I’m wondering whether to make it again – just so I can find out how nice it would be to dip whole roasties into the jug of sauce.
Pork Loin with Stroganoff Sauce
For the Pork Loin
- 300 g Pork Fillet (Tenderloin)
- 4 slices Prosciutto Crudo
For the Sauce
- 150 g Mushrooms
- 1 tbsp Olive Oil
- 1 medium Onion peeled and finely chopped
- 1 tsp Paprika
- 1 clove Garlic crushed
- 50 ml Vermouth
- 1 tsp Worcestershire Sauce
- 100 ml Chicken Stock
- 2 tsp Cornflour
- 2 tsp Water
- 1 tsp Dijon Mustard
- 3 tbsp Double Cream
- Handful Chopped Parsley optional to garnish
- Pre-heat the oven to 180°C
- Pat the Pork fillet dry with some kitchen paper, then wrap in the slices of prosciutto. Transfer to a baking sheet.
- Put into the oven and roast for 25 minutes until the prosciutto is slightly crisp and the pork cooked through. This will leave it slightly pink, so add a few minutes if you’re not comfortable with it being served that way. You can always test it with a meat thermometer too if you’re unsure.
- When cooked, remove from the oven and cover with foil. Leave it to rest for a few minutes before carving.
- Whilst the pork is in the oven you can make the sauce.
- Chop 100g of the mushrooms and slice the remaining 50g.
- Heat the oil in a large pan over a medium-high heat. Add the onions and sauté for 5-10 minutes until they have have started to soften. Add in the paprika, then stir through the onions to coat them. Pour in the chopped mushrooms, then cook for 5-10 minutes until the mushrooms are cooked through and the onions tender.
- Turn the heat up slightly, then add the garlic and cook for a minute, before pouring in the wine, Worcestershire sauce, mustard and stock. Bring to a simmer then remove from the heat. Allow to cool slightly, then puree to a smooth sauce using a stick blender.
- Return the sauce to the heat. Whisk the cornflour and water together to smooth consistency then add to the mixture in the pan. Stir well to incorporate the cornflour mixture and continue to stir until the sauce visibly thickens. Reduce the heat then add the sliced mushrooms and cook for a 3-4 minutes. Pour in the double cream then stir until thoroughly mixed and warmed through, making sure to not boil the sauce.
- When the pork is cooked, remove from the oven and cover loosely with foil. Allow to rest for a few minutes before serving, with the sauce poured over and any extra alongside.
|Estimated Values per Serving|
|of which Saturates||13||g|
|of which Sugars||5||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|