PORK, MUSHROOM & BUTTERBEAN STROGANOFF

This Pork, Mushroom & Butterbean Stroganoff is a combination of tender pork fillet served on a creamy mushroom and butterbean stroganoff, with the optional addition of crispy Parma ham for extra flavour.

PREP 15m

COOK 15m

TOTAL 30m

SERVES 2

Ingredients-

  • 1/2 onion, finely diced

  • 250g mushrooms, sliced

  • 2 garlic cloves, finely diced

  • 200ml chicken stock

  • 150ml creme fraiche

  • 1 tbsp Dijon mustard

  • 1 tin drained butterbeans

  • Pinch of salt (1/4 tsp)

  • Pinch of pepper (1/4 tsp)

  • 500g pork fillet

  • 4 slices Parma ham (optional)

Instructions-

  1. Sauté the onion in a pan until it's softened and turns golden.

  2. Add the sliced mushrooms and continue to sauté until they are browned. Then add the garlic, chicken stock, mustard, and creme fraiche.

  3. Simmer for 5 minutes, then add the drained butter beans, salt, and pepper. Leave it on low heat while you prepare the pork.

  4. Remove any silver skin and sinew from the pork fillet, cut it in half, and season with salt and pepper.

  5. Brown the pork on all sides in a pan with some oil, then transfer it to a baking tray.

  6. If you like a salty crunch, add some Parma ham on top.

  7. Bake both the pork and the stroganoff for 15 minutes at 180°C. The pork should be blushing pink in the middle.

  8. Serve the sliced pork on top of the mushroom and butterbean stroganoff, and crumble with the Parma ham if you used it.