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SAUTEED PORK TENDERLOIN STRIPS IN PAPRIKA-MUSHROOM CREAM SAUCE
4 tablespoons vegetable oil
2 pounds pork tenderloin, well trimmed and cut into strips about 1/4 inch by 2 inches
Salt
Freshly ground black pepper
1 pound dried wide egg noodles
3 tablespoons unsalted butter
1 onion, finely chopped
3 garlic cloves, minced
1 pound cultivated or fresh shiitake mushrooms, trimmed, wiped clean, and cut into 1/4-inch slices
1 cup heavy cream
1 teaspoon sweet paprika
1/4 teaspoon hot paprika
1 tablespoon minced fresh marjoram leaves
2 tablespoons minced fresh parsley leaves, plus extra for garnish
2 tablespoons creme fraiche
Bring a large pot of lightly salted water to a boil.
Meanwhile, heat a large, heavy saute pan over high heat. Add the oil. When it swirls easily in the pan and is
very hot, add the pork strips and saute them, stirring frequently, until they are uniformly golden brown,
5 to 7 minutes. Season to taste with salt and pepper. With a slotted spoon, transfer the strips to a strainer
set over a mixing bowl. Set the meat aside, reserving the juices that collect in the bowl.
When the pot of water boils, add the noodles to the pot. Cook until al dente, tender but still slightly chewy,
following the manufacturer's suggested cooking time.
Meanwhile, return the saute pan to high heat and add the butter. When the butter starts to turn brown, add the
onion, garlic, and mushrooms. Saute, stirring frequently, until all the liquid given up by the mushrooms
has evaporated, 5 to 7 minutes. Stir in the heavy cream, sweet and hot paprika, and the juices from the pork.
Simmer briskly, stirring occasionally, until the sauce has thickened slightly. Stir in the reserved
pork strips, marjoram, and 2 tablespoons of parsley, and adjust the seasonings to taste with more salt and
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