Pork Stroganoff

• 200 g pork tenderloin or 200 g pork fillets
• 1 tablespoon corn oil
• 1 medium onion, finely chopped
• 1 tablespoon brandy (optional)
• 125 g small mushrooms
• 50 ml chicken stock
• 100 ml low-fat creme fraiche
• 1 teaspoon Hungarian paprika, plus extra to serve
• salt & freshly ground black pepper

1. Cut the pork into 1cm (half inch) slices.
2. Heat oil in non stick pan till very hot.
3. Add the meat and leave for 1-2 minutes till the underside is brown.
4. Do not stir during this time as the meat may stick if you do.
5. Turn the meat and brown the other side.
6. Remove meat from pan and put on a warmed plate.
7. Lower the heat slightly and stir fry the onion till soft and just turning golden- about 8 minutes.
8. Return the meat to the pan and keep stirring for another minute.
9. Add the brandy (if using) and when it bubbles add the mushrooms and chicken stock.
10. Lower the heat and simmer for two minutes.
11. Add the creme fraiche, paprika, salt & pepper.
12. Stir and let it all barely simmer for another two minutes.
13. Serve dusted with paprika.

pork tenderloin, corn oil, onion, brandy, mushrooms, chicken, paprika, salt

Taken from www.food.com/recipe/pork-stroganoff-78201 (may not work)