Pork Loin Steaks With Mushroom Stroganoff Sauce

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 06/4/21
Pork Loin Steaks With Mushroom Stroganoff Sauce

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
676 Calories
40g Fat
11g Carbs
64g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 676
% Daily Value*
Total Fat 40g 52%
Saturated Fat 19g 93%
Cholesterol 237mg 79%
Sodium 346mg 15%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 64g
Vitamin C 7mg 35%
Calcium 67mg 5%
Iron 4mg 22%
Potassium 1325mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stroganoff is a flavorful dish that typically includes beef and a creamy mushroom sauce. This version swaps the beef for pork loin steaks and uses some unconventional ingredients with flavorful results. It may sound like an odd combination, but Lambrusco wine, yellow mustard, and sour cream give amazing dimension to the mushroom sauce.

If you don't cook with wine, substitute beef or chicken broth but be aware that it will lack a bit of depth. Serve the quick and easy dish over noodles or as a main entree with more Lambrusco. If you do not eat pork, substitute beef loin with equally satisfying results.

Ingredients

  • 2 pounds boneless pork loin steaks, about 1 1/2 inches thick

  • 1/2 teaspoon kosher salt, or to taste

  • 1/2 teaspoon ground pepper, or to taste

  • 4 tablespoons unsalted butter, divided

  • 1/2 cup sweet onion, diced finely

  • 3 garlic cloves, minced finely

  • 1 pound button mushrooms, cleaned, trimmed, and quartered

  • 1/4 cup Lambrusco sparkling wine, or beef or chicken broth

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon red pepper jelly, optional

  • 2 teaspoons yellow mustard

  • 1/4 cup heavy cream, or half-and-half

  • 1/4 cup sour cream

  • Egg noodles, optional, for serving

Steps to Make It

  1. Gather the ingredients.

    Pork Loin Steaks With Mushroom Stroganoff Sauce ingredients

    The Spruce / Diana Chistruga

  2. Pound the pork loin steaks with a rubber meat mallet until they are about 1 inch thick. Season on both sides with salt and pepper to taste.

    seasoned pork

    The Spruce / Diana Chistruga

  3. Heat a heavy skillet over medium heat until hot. Add 2 tablespoons of butter and swirl to cover the bottom of the pan. Brown the seasoned pork loin steaks on both sides, turning only once. Remove and keep warm.

    pork cooking in a frying pan

    The Spruce / Diana Chistruga

  4. Saute the onions and garlic for 1 minute in the drippings.

    Saute the onions and garlic for 1 minute in the drippings

    The Spruce / Diana Chistruga

  5. Add the additional 2 tablespoons of butter along with the mushrooms. Saute until mushrooms have released their liquid and are cooked through.

    Saute until mushrooms have released their liquid, with the garlic mixture

    The Spruce / Diana Chistruga

  6. Add the wine (or broth), Worcestershire sauce, red pepper jelly (if using), and mustard, stirring to scrape up any bits from the bottom of the pan. Cook for about 3 minutes.

    Add the wine or broth, Worcestershire sauce, red pepper jelly, and mustard to the mushrooms

    The Spruce / Diana Chistruga

  7. Return the pork to the pan, cover, and simmer about 5 minutes. Remove the pork and keep warm.

    Return the pork to the pan with the mushrooms , cover, and simmer

    The Spruce / Diana Chistruga

  8. To the mushroom sauce, add 1/2 teaspoon salt (or to taste) along with the heavy cream. Cook until the liquid reduces and slightly thickens.

    add cream to the mushrooms

    The Spruce / Diana Chistruga

  9. Whisk in the sour cream until smooth. Taste and adjust the salt and pepper if needed.

    Whisk the sour cream into the mushroom mixture until smooth

    The Spruce / Diana Chistruga

  10. Return the pork to skillet, along with any accumulated juices, to warm through. Plate the pork loin steaks and cover with stroganoff mushroom sauce.

    Pork Loin Steaks With Mushroom Stroganoff Sauce in a skillet

    The Spruce / Diana Chistruga

Tips

  • If you substitute steaks for the pork, cook the steaks to just below your desired doneness (preferably medium-rare or medium). Add at the end just to warm through.
  • If you don't have Lambrusco, try substituting another red wine.