Pulled Pork Stroganoff

Pulled Pork Stroganoff might be a good recipe to expand your main course recipe box. This recipe serves 2 and costs $8.89 per serving. One portion of this dish contains roughly 196g of protein, 46g of fat, and a total of 1349 calories. 25 people found this recipe to be flavorful and satisfying. If you have butter, chives, pork tenderloin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by I Adore Food. Overall, this recipe earns a tremendous spoonacular score of 96%. Try Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches, Easy Pulled Pork Tenderloin - Sweet Chili Pulled Pork, and Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) for similar recipes.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 Tablespoon of all purpose flour

1/2 cup of beef broth for the sauce

1 Teaspoon of freshly ground black pepper

1 Tablespoon of butter + 2 tsp

2 Tablespoon of chives, finely chopped + 3 pieces to garnish

1 1/2 Tablespoon of cream cheese

1 cup of full fat sour cream

4 garlic cloves, sliced

1 Teaspoon of garlic powder

4 big white mushrooms, cleaned and sliced, or 8 small porcini mushrooms

1/2 of a medium onion, finely chopped

1 Teaspoon of onion powder

1 pork tenderloin (or shoulder,butt) a small piece since it's for 2

1 cup of pulled pork ( or more if you want)

8 tagliatelle nests

1/4 cup of white wine

1 Liter or so, depending on the size of your piece of pork, of beef broth

Equipment:

slow cooker

sauce pan

frying pan

whisk

bowl

Cooking instruction summary:

To make the pulled pork: In a slow cooker, put your pork tenderloin (or any other piece of pork), sprinkle a 1tsp of garlic powder, a tsp of onion powder and a tsp of freshly ground black pepper. Pour in enough beef broth to cover half of your piece of meat. Start your slow cooker on high for about an hour of so and then bring it down to low and let it cook for at least 4 hours for the tenderloin and about 7 to 8 hours for bigger pieces (maybe even longer). Test your meat along the way. If it falls off easily with the pressure of a fork, it is ready. Flip your piece every 2 hours or so. Once it's done, put it on a carving board and with two forks, pull the meat appart. Put it back in it's juices until you are ready to use it. It will soak up more of the beef broth. YUM!In a medium shallow saucepan, heat up a tablespoon of butter. Throw in your chopped onions and garlic. Cook on medium high for about 2 minutes and then big your heat down to medium low and continue cooking for another 3 to 4 minutes. Don't forget to stir frequently! Add another teaspoon of butter and your slice mushrooms and cook on medium heat for 2 minutes. Throw in your wine and deglaze the bottom of the pan and let the wine evaporate and turn the heat off. This should take about a minute or so. Transfer your onions/garlic/mushrooms to a small bowl and reserve for later.Boil water to cook your tagliatelle nests and follow instructions on the box.In the same sauce pan, melt a tablespoon of butter. add in a tablespoon of flour and mix well, with a whisk, so it becomes a paste. Keep on cooking the paste on medium heat for about 2 minutes, stirring constantly so it does not burn. This allows the flour to cook and get a nutty flavor. Gradually, add in your beef broth and whisk. The mixture will thicken quite quickly. Add in your cream cheese and mix well until it is completely blended in the sauce. Add in your sour cream and mix well. Add in your pulled pork (make sure not to bring in too much of the beef juices from the slow cooker), chives and mushrooms mixture, mix well and turn off the heat.On a plate, put your pasta and pour some sauce over top. Sprinkle with leftover chives and serve!

 

Step by step:


1. To make the pulled pork: In a slow cooker, put your pork tenderloin (or any other piece of pork), sprinkle a 1tsp of garlic powder, a tsp of onion powder and a tsp of freshly ground black pepper.

2. Pour in enough beef broth to cover half of your piece of meat. Start your slow cooker on high for about an hour of so and then bring it down to low and let it cook for at least 4 hours for the tenderloin and about 7 to 8 hours for bigger pieces (maybe even longer). Test your meat along the way. If it falls off easily with the pressure of a fork, it is ready. Flip your piece every 2 hours or so. Once it's done, put it on a carving board and with two forks, pull the meat appart. Put it back in it's juices until you are ready to use it. It will soak up more of the beef broth. YUM!In a medium shallow saucepan, heat up a tablespoon of butter. Throw in your chopped onions and garlic. Cook on medium high for about 2 minutes and then big your heat down to medium low and continue cooking for another 3 to 4 minutes. Don't forget to stir frequently!

3. Add another teaspoon of butter and your slice mushrooms and cook on medium heat for 2 minutes. Throw in your wine and deglaze the bottom of the pan and let the wine evaporate and turn the heat off. This should take about a minute or so.

4. Transfer your onions/garlic/mushrooms to a small bowl and reserve for later.Boil water to cook your tagliatelle nests and follow instructions on the box.In the same sauce pan, melt a tablespoon of butter. add in a tablespoon of flour and mix well, with a whisk, so it becomes a paste. Keep on cooking the paste on medium heat for about 2 minutes, stirring constantly so it does not burn. This allows the flour to cook and get a nutty flavor. Gradually, add in your beef broth and whisk. The mixture will thicken quite quickly.

5. Add in your cream cheese and mix well until it is completely blended in the sauce.

6. Add in your sour cream and mix well.

7. Add in your pulled pork (make sure not to bring in too much of the beef juices from the slow cooker), chives and mushrooms mixture, mix well and turn off the heat.On a plate, put your pasta and pour some sauce over top. Sprinkle with leftover chives and serve!


Nutrition Information:

Quickview
1573k Calories
210g Protein
54g Total Fat
44g Carbs
60% Health Score
Limit These
Calories
1573k
79%

Fat
54g
84%

  Saturated Fat
21g
135%

Carbohydrates
44g
15%

  Sugar
27g
30%

Cholesterol
682mg
228%

Sodium
1545mg
67%

Alcohol
3g
17%

Get Enough Of These
Protein
210g
421%

Vitamin B1
9mg
605%

Selenium
288µg
412%

Vitamin B6
7mg
361%

Vitamin B3
61mg
309%

Phosphorus
2401mg
240%

Vitamin B2
3mg
202%

Zinc
17mg
120%

Potassium
4027mg
115%

Vitamin B12
5µg
89%

Vitamin B5
8mg
86%

Magnesium
279mg
70%

Iron
10mg
61%

Copper
0.99mg
50%

Calcium
308mg
31%

Vitamin D
4µg
30%

Manganese
0.58mg
29%

Vitamin A
854IU
17%

Vitamin E
2mg
16%

Vitamin C
10mg
13%

Vitamin K
9µg
9%

Folate
35µg
9%

Fiber
2g
8%

covered percent of daily need
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