Zutaten für Baked Pork Stroganoff
- 1 lb pork loin
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (2 ounce) can condensed onion soup
- 1/2 cup dry white wine
- 1/2 cup water
- egg noodles, for serving
- fresh parsley, for garnish
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Zubereitung von Baked Pork Stroganoff
- Preheat oven to 350°F (175°C).
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large oven-safe skillet (or transfer to a baking dish after browning) over medium-high heat.
- Season 1 lb pork loin, cut into 1-inch cubes, with 1 teaspoon salt and ½ teaspoon black pepper. Add pork to the skillet and sear until browned on all sides, about 5-7 minutes. Remove pork from skillet and set aside.
- Add ½ cup dry white wine (or chicken broth) to the skillet and scrape up any browned bits from the bottom.
- Stir in 10.75 oz can condensed cream of mushroom soup, 2 oz can condensed onion soup, and ½ cup water. Bring to a simmer.
- Return the pork to the skillet.
- Pour the sauce evenly over the pork.
- Sprinkle with the remaining ½ teaspoon black pepper.
- Bake uncovered for 15 minutes.
- Remove from oven, stir gently, and bake for another 15 minutes, or until pork is cooked through and sauce is bubbly.
- Serve the Baked Pork Stroganoff hot over your favorite hot buttered pasta. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
14g
Fat
80g
Carbs
5g
