Pork and Mushroom Stroganoff Rate this article: 3.6 2603 Print Yield:Serves 4 Prep Time: 10 minutes Cooking Time: 10 minutes Ingredients: 1 Tbsp (15 mL) butter or margarine 1 lb (500 g) Ontario pork loin chop or tenderloin cut into small pieces 3 cups (750 mL) mushrooms, raw 1/2 cup (125 mL) 14% M.F. sour cream (not ‘light’ sour cream) 2 Tbsp (30 mL) Dijon mustard 1 Tbsp (15 mL) ketchup 2 tsp (10 mL) paprika 1/2 tsp (2 mL) salt Chopped parsley for garnish (optional) Watch the video Cooking Instructions: In a non-stick skillet, melt butter over medium-high heat. Cook pork until lightly browned. Slice mushrooms and add to skillet; cook for another 2 minutes. Drain excess liquid from skillet. Lower heat to medium and add sour cream, mustard, ketchup, paprika, and salt. Stir and simmer until mushrooms are tender. Serve with cooked peas over hot egg noodles. Garnish with parsley if desired. Cabbage Rolls Pork Tenderloin with Maple Pepper Coating