Pork Tenderloin in Mushroom Stroganoff

  • 2 lb pork tenderloin
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tbsp freshly ground pepper
  • 8 ounces white cap mushrooms, thinly sliced
  • 4 garlic cloves
  • 1 small yellow onion, diced
  • 2 tbsp white wine vinegar
  • 2 tbsp all-purpose flour
  • 1 can (14 ounces) chicken broth
  • 2-3 cups uncooked egg noodles
  • 2 tbsp diced parsley
  • Salt and Pepper to taste
  1. Preheat oven to 450°F and set to Roast mode.
  2. Trim any excess fat from tenderloins and cover thoroughly with olive oil, salt and pepper.
  3. Bake for 20 minutes, flip, then bake for another 10 minutes. Inside may be slightly pink. Interior temperature should reach 145°F at the thickest part. Let stand 10 minutes before slicing into medallions and serving.
  4. Meanwhile, simmer mushrooms, garlic, and onion in a large pan for ≈5 minutes over medium heat or until mushrooms release excess moisture and onion becomes slightly soft.
  5. Slowly add flour and mix until fully absorbed then add the white wine vinegar.
  6. Add egg noodles and chicken broth. Ensure noodles are completely submerged then cover pan with a lid. Allow to simmer until noodles are firm. Uncover and allow excess moisture to escape. Incorporate flour for a more firm texture.
  7. Mix in parsley and serve warm.

Makes 6 servings