PORK CHOP A'LA STROGONOFF

We want to Stroganoff, but we did not find in the freezer beef... We found a piece of pork chop, we thought "why not, it may be good" ... And it was! Kind of stew, some approaching Stroganoff, well priced and came out cheaper than the original ;)

300 g boneless pork chop, 
wheat flour  to the roundness the meat, 
10 mushrooms, 
1 medium onion, 
sea salt, 
black pepper, 
1.5 cups of chicken broth, 
4 teaspoons tomato paste, 
cayenne pepper, 
oregano, 
gouda cheese, 
vegetable oil 


Wash pork cut into strips, season with salt, pepper and coat with flour. In a pot heat the oil, add meat. Fry, pour broth and cook over low heat (about 20 min). On the souce pan fry the chopped onion and mushrooms cut into thick slices, add to broth with meat. Add tomato paste and cook until souce reduce and thicken. Season to taste with salt, pepper, cayenne pepper, and oregano. Serve with cheese on top.

Pork tenderloin with mushrooms, onions and cilantro

I love mushrooms! At Tesco we found a pretty big bag for promotion. So a quick decision, what we should make for a dinner?! Running near the rack with groats something caught my attention, quick brake and cous cous was already in my basket ... The rest of the ingredients were already in the house: 

0.5 pounds pork tenderloin, 
10 mushrooms, 
1 onion, 
3 tablespoons of butter, 
2 cloves of garlic, 
coriander , 
black pepper, 
cayenne, 
sea salt,  
soy sauce,

Wash and clean the pork tenderloin, cut it in smaler pieces, season to taste (salt, pepper and cayenne pepper). Slice the onion and garlic. Clean mushrooms and abscise the feet. 
Melt butter in a frying pan, put on the pork tenderloin and mushroom caps. Fry the tenderloin on each side on low heat for about 4 minutes on one side. Mushrooms also reverse but be careful not to get burned, or remove them to a plate faster. Tenderloin also put on a plate when it will be ready. On the fat from tenderloin what stay on frying pan  fry onion and garlic, give some soy sauce, pepper and salt. When is ready put on tenderloin and gently pour the fat that was created. Sprinkle with fresh coriander. Handed course with cous cous.