Pork Stroganoff

Name: Pork Stroganoff
Yield: Serves 4
Cuisine: Eastern European & German
Ingredients: 3 ounces, pancetta, cut into ¼-inch pieces; 1 tablespoon, extra-virgin olive oil; 1 (12-ounce), pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼-inch thick; 3 tablespoons, all-purpose flour, divided; 1 teaspoon, table salt, divided; 1 teaspoon, pepper, divided; 3 tablespoons, unsalted butter, divided; 12 ounces, cremini mushrooms, sliced thin; 1 , large onion, chopped fine; 4 teaspoons, chopped fresh sage, divided; 3 , garlic cloves, minced; 2 teaspoons, tomato paste; 4 cups, chicken broth; 1/4 cup, dry white wine; 8 ounces (4 cups), egg noodles; 1/2 cup, sour cream; 2 tablespoons, minced fresh chives

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Appears in Cook's Country February/March 2020

Main Courses

Eastern European & German

Pasta

Pork

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

Pork tenderloin might not be the traditional choice for stroganoff, but with its faintly sweet flavor and relatively low price, we found it made for an excellent riff on this supercomforting dish of creamy noodles and meat. To enhance the t...

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