Pork Stroganoff

Name: Pork Stroganoff
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: Pork Tenderloin Joint, sliced; 1 large Onion, finely chopped; 3 Cloves Garlic, finely chopped; 225 g mushrooms, sliced; 1 tsp Paprika; 1/2 tbsp Worcester Sauce; 960 ml Chicken Stock; 180 g Philadelphia Lightest (7 syns); 1 tbsp Dijon Mustard (1 syn); Frylight; Sea Salt & Black Pepper; Chopped Parsley

Tom Horrex @tomhorrex

A lovely stroganoff dish which is slimming world friendly at 2 syns per serving.

Tom Horrex @tomhorrex

A lovely stroganoff dish which is slimming world friendly at 2 syns per serving.

Saved

Ingredients

20 Minutes

4 servings

Pork Tenderloin Joint, sliced
1large Onion, finely chopped
3 ClovesGarlic, finely chopped
225 gmushrooms, sliced
1 tspPaprika
1/2 tbspWorcester Sauce
960 mlChicken Stock
180 gPhiladelphia Lightest (7 syns)
1 tbspDijon Mustard (1 syn)
Frylight
To Serve
Sea Salt & Black Pepper
Chopped Parsley

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Steps

20 Minutes

1

Spray a large wok with Frylight, add the sliced tenderloin and fry until browned off. Remove from the pan and set aside.
2

Add the diced Onion to the pan and fry until starting to soften.
3

Add the garlic and mushroom and add a little of the stock to deglaze the pan, this is a key step as it helps flavour the dish. Reduce the stock down whilst stirring.
4

Add the Paprika and Worcester Sauce and stir to combine.
5

Add the pasta and stock, bring to the boil, turn the heat down to simmer and cover for 8 minutes.
6

Stir in the Philadelphia until melted. Add the Dijon Mustard and sliced Tenderloin and stir in.
7

Replace the lid and simmer for another 8 minutes. The stock should have reduced down into a creamy sauce and the pasta should be cooked. Continue to simmer whilst stirring if necessary.
8

Season with Sea Salt and Black Pepper and chopped Fresh Parsley. Serve and enjoy!