Pork Fillet Stroganoff

Gord made Pork Fillet Stroganoff for supper tonight.

He found this recipe in our Cooking for Friends cookbook by Gordon Ramsay.

1 pound (500 g) pork tenderloin
Salt and freshly ground black pepper
1 teaspoon (5 mL) paprika (sweet smoked paprika is recommended)
4 tablespoons (60 mL) olive oil
1 onion, finely sliced
8 ounces (250 g) fresh mushrooms, cafe color preferred, sliced
1 tablespoon (15 mL) brandy (optional)
2/3 cup (150 mL) sour cream
Lemon juice
Fresh flat-leaf parsley, chopped

1. Trim any fat from the meat and slice it thinly.
   
   
2. Sprinkle with salt, pepper and paprika.
   
3. Heat 2 tablespoons (30 mL) of the oil in a large, heavy frying pan over medium heat until oil is hot. Add onion and saute until soft and translucent, about 6 to 8 minutes, stirring frequently.
   
4. Add garlic and mushrooms, increase heat slightly, and saute for another 3 to 4 minutes until the mushrooms release their liquid.
   
   
5. Tip contents of pan onto a plate and set aside.
   
6. Add remaining 2 tablespoons (30 mL) oil to the pan and when it is hot, sear pork on both sides for 1 to 2 minutes, until golden brown.
   
   
7. Return onions, garlic and mushrooms to pan. Add brandy and let it boil or flambe until almost reduced.
   
   
8. Lower heat to medium, stir in cream and heat to a gentle simmer.
   
   
9. Season to taste with a little more salt and pepper, and a dash of lemon juice. Add parsley and serve, sprinkle with a little more paprika.
   
   
   

Number of Servings: 4. This dish is great served over egg noodles or rice.

Gord served it over fresh linguini.

It was delicious! Because I don't like mushrooms, Gord didn't use any (thanks, Gord!).

I hope he makes this again!