Wednesday, May 12, 2010
Skillet Pork Tenderloin Stroganoff from Melanie of My Kitchen Cafe
Since I unloaded all my dinnertime tips on you already, I thought it might be helpful to share a delicious, quick, healthy and hearty recipe that makes a perfect weeknight meal. Minimal prep, minimal fuss - and a whole lot of yummy goodness.
Additionally, here are a few of the meals that are some of my family's favorites. They appear often in our dinnertime roundup and fit the bill for a no-frazzle dinner.
Grilled Island Chicken
Red Chile Chicken with Black Beans and Rice
Creamy Orzo with Chicken, Red Peppers and Mushrooms
Quick and Delicious Asian Noodles
Smoked Turkey, Brie and Apple Panini
Balsamic Chicken Noodle Bowl
Chicken Enchilada Pasta
Crispy Southwest Chicken Wraps
Skillet Pork Tenderloin Stroganoff
2 tablespoons canola oil
10 ounces white button mushrooms, quartered
1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks
Salt and pepper
1 yellow onion, finely diced
1 tablespoon all-purpose flour
1 1/4 cups low-sodium chicken broth
1 tablespoon ketchup
1/4 cup sour cream
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the mushrooms and cook until they are browned and most of the liquid has evaporated, 6-7 minutes. Transfer the mushrooms to a bowl.
Pat the pork dry with paper towels and season with salt and pepper. Add the other 1 tablespoon oil to the skillet and let it get hot over medium heat. Add the pork and cook, flipping occasionally, until it is no longer pink, about 5-6 minutes. Transfer the pork to the bowl with the mushrooms leaving as much oil behind in the skillet as possible.
Add the onion to the empty skillet and cook until softened, about 3 minutes. Stir in the flour and cook until it is golden, about 1 minute. Whisk in the chicken broth and ketchup and simmer until the mixture is slightly thickened, stirring occasionally, about 3 minutes. Stir in the mushrooms and pork and cook until all the ingredients are heated through, about 1 minute. Let the mixture cool slightly and then whisk in the sour cream. Serve over hot egg noodles or steamed rice.