Recipe: Perfect Succulent Pork Stroganoff With Tagliatelle

Recipe: Perfect Succulent Pork Stroganoff With Tagliatelle Delicious, fresh and tasty.

Succulent Pork Stroganoff With Tagliatelle. Heat a large frying pan or saucepan up over a medium to high heat and spray the base with a layer of Frylight. Add in the sliced pork loins and season with salt and pepper. Fry until the pork starts to brown on the edges.

Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley.

Serve in deep bowls with the remaining parsley sprinkled on top.

A classic recipe for the wonderfully succulent pork tenderloin.

You can cook Succulent Pork Stroganoff With Tagliatelle using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Succulent Pork Stroganoff With Tagliatelle

1. Prepare of Serves: 2 people.

2. It’s 300 g of thin pork loin steaks, sliced into thin strips,.

3. It’s 350 ml of water boiled with 1/2 a chicken stock cube mixed in,.

4. Prepare 150 g of dried tagliatelle nests,.

5. It’s 100 g of closed cap mushrooms, sliced,.

6. Prepare 1/2 of a red onion, sliced,.

7. It’s 2 tbsp of fat free quark,.

8. It’s 1 tbsp of Dijon mustard,.

9. You need 1/2 tbsp of tomato pureé paste,.

10. It’s 1 tsp of smoked paprika,.

11. You need 1 tsp of garlic granules,.

12. You need 1 tsp of dried parsley,.

13. Prepare 1/2 tsp of dried thyme,.

14. You need of Salt and pepper to season,.

15. Prepare 2 tbsp of finely chopped fresh parsley as garnish (optional),.

16. You need of Olive oil Frylight for frying.

See recipes for Easy Pork 'Stroganoff' with Tagliatelle too.

Split the sausage skins and add the pork mince to the pan.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes.

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.

Succulent Pork Stroganoff With Tagliatelle instructions

1. Heat a large frying pan or saucepan up over a medium to high heat and spray the base with a layer of Frylight. Once warm add the onions and fry for around 3-4 minutes. Add in the sliced pork loins and season with salt and pepper. Fry until the pork starts to brown on the edges..

2. Add in the tomato paste, garlic granules and paprika then stir the pork so its coated well. Turn down the heat to medium..

3. Add in the mushrooms and fry for a couple of minutes then add the water with chicken stock, the mustard and all of the dried herbs. Bring to a simmer..

4. As the pork mixture simmers, bring a kettle of water to a boil and add to the saucepan youre cooking the pasta in. Add a good pinch of salt then the tagliatelle nests. Begin to cook according to the packet instructions, (they should take around 9-10 minutes)..

5. Turn the heat down low on the pork and allow to simmer very gently whilst the pasta cooks, around three minutes before the pasta is ready, remove from the heat to cool a little..

6. Drain off the cooked pasta and season with salt and pepper. Set aside. Add in the quark one tablespoon at a time to the Stroganoff and gently stir it through until its well combined and creates a lovely creamy sauce..

7. Plate up the pasta, spoon over the Stroganoff and garnish with the fresh parsley. Enjoy!.

8. This dish is approximately 607kcals, this will vary a little depending on what pork and pasta you use however..

In a saucepan coated with cooking spray, brown pork; drain.

Combine cornstarch and remaining water; gradually add to pan, stirring constantly.

Here is how you cook that.

Remove any membrane from the pork fillet and discard.

Season the meat with salt and pepper.