truff kitchen
Truffled Pork Stroganoff
Cook Time
40 minutes
Prep Time
10 minutes
Servings
4
Ingredients
1 lb boneless pork loin, sliced into bite-sized pieces
1 1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons butter, divided
2 teaspoons TRUFF Black Truffle Oil
2 cups cremini or baby Bella mushrooms, sliced
3 shallots, peeled and diced
4 garlic cloves, peeled and minced
1/2 cup cooking sherry or vermouth
1 1/2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1/4 cup sour cream
1 lb egg noodles, cooked according to the instructions on the package
2 tablespoons fresh parsley, chopped
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Truffled Pork Stroganoff
Dinner just got tastier with this fresh take on a beloved classic!
Stroganoff is the ultimate comfort meal. Buttery egg noodles topped with fork-tender pork, garlic, and mushrooms creates sensational flavor. With the addition of TRUFF’s Black Truffle Oil, this dish becomes a masterpiece.
Instructions
- Pat sliced pork loin dry with paper towels and place in a large bowl.
- Thoroughly season the pork with salt and pepper and set aside.
- Place three tablespoons of butter and TRUFF Black Truffle Oil in a large skillet.
- Once the butter has melted, add the seasoned pork. and sear until deeply golden.
- Remove from the skillet and set aside.
- Add the remaining three tablespoons of butter, mushrooms, shallots, and garlic to the skillet.
- Sauté for 3-4 minutes or until the veggies are tender.
- Deglaze the pan with sherry and bring to a simmer.
- Once reduced, add the broth, tomato paste, and mustard.
- Gently stir until blended and simmering.
- Once simmering, reduce heat, return the pork to the skillet, stir to combine, and cover.
- Cook for 20-30 minutes or until the pork pieces are fork-tender.
- Add the sour cream and stir until blended.
- Season to taste with salt and pepper.
- Spoon stroganoff over cooked noodles and garnish with parsley before serving.
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