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Pork and mushroom stroganoff

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Wednesday, 23rd February 2022, 09:00

This simple, creamy dish is great for a quick mid-week dinner.

230g brown rice
2 tbsp olive oil
500g (approximately) pork tenderloin fillet
1 large red onion
230g chestnut mushrooms
1 tbsp fresh sage
2 tbsp white wine
1 tsp wholegrain mustard
120g light cream cheese

1. Put the rice on to cook according to the packet instructions – usually about 25-30 minutes.

2. Whilst that is simmering, slice the pork into thin strips.

3. Heat the oil in a large frying pan or wok and fry the pork in two batches over a fairly high heat to brown on all sides. Remove and set aside.

Chop the sage and onion, slice the mushrooms, then fry together for 2-3 minutes until beginning to brown.

Stir in the wine, mustard and cream cheese. Pop the pork back in, heat through and season with salt and black pepper.

Serve with the brown rice and your choice of seasonal vegetables.

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