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Pork Stroganoff


Tenderloin pork in a creamy white wine and mushroom sauce.

Ingredients (serves 4)

700g (1½ lb.) very lean tenderloin pork
450g (1 lb.) button mushrooms
2 medium or 1 large onion chopped
250 ml dry white wine
250 ml double cream
75g (3 oz.) butter
salt and freshly ground black pepper


1 Trim meat into thin strips 5mm x 50mm (½ in. x 2 in.) long.

2 Melt butter in heavy based pan and soften chopped onion for 3 - 4 minutes.

3 Increase pan heat and add meat, stirring until browned.

4 Add mushrooms and wine and cook for a further 10 minutes.

5 Reduce the heat when the meat is cooked and wine reduced.

6 Stir in cream and season with salt and pepper.

Serving Suggestion

Serve with rice and green salad, or with baked or new potatoes. Garnish with parsley.

Finally.... enjoy!

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