Gordon Ramsay suggests serving buttered pasta or steamed rice to accompany this simple stroganoff made with pork tenderloin from his new book, "Cooking for Friends."
PORK TENDERLOIN STROGANOFF
(AP Photo)
Start to finish: 25 minutes
Servings: 4
1 pound pork tenderloin
Salt and ground black pepper, to taste
1 teaspoon sweet smoked paprika, plus an extra pinch
4 tablespoons olive oil, divided
1 yellow onion, finely sliced
2 cloves garlic, finely sliced
7 ounces cremini mushrooms, sliced (about 3 cups)
Splash of brandy
1/2 cup sour cream or heavy cream
Squeeze of lemon juice
Handful of flesh flat-leaf parsley, leaves chopped
Trim off any fat or sinew from the pork tenderloin, then thinly slice it. Season with salt, pepper and 1 teaspoon of paprika.
In a large skillet over medium, heat half of the olive oil until hot. Add the onion and saute until soft and translucent, 6 to 8 minutes.
Add the garlic and mushrooms and increase the heat slightly. Fry until the mushrooms are tender, 3 to 4 minutes. Tip the contents of the pan onto a plate and set aside.
Add the remaining oil to the pan and fry the pork over high until golden brown, 1 1/2 to 2 minutes. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil, or flambe, until almost all reduced.
Stir in the cream and bring to a gentle simmer. Adjust the seasonings, then add a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.