~ Tender, Creamy Pork Campanelle Stroganoff ~ Cass

Cassie *


This awesome dish is my very own concoction. I was out of egg noodles, so I used Campanelle pasta and was quite pleased with the outcome.
Another delicious recipe that was ready in no time. Your family will think you spent hours in the kitchen preparing. Thanks to the use of pork tenderloin, the meat just melts in your mouth. I hope you try it sometime! :)

This dish is impressive and tasty enough to serve to any guests. Leftovers were delicious!


pinch tips: Flour, Eggs & Breading Techniques






15 Min


15 Min


Stove Top


2 Tbsp
butter - divided
1 1/4 lb
pork tenderloin - sliced about 1/4 - 1/2 inch thick - remove any fat and silver skin
& pepper
1 lb
campanelle pasta, cooked according to box directions - don't over cook and don't rinse. save 1 cup pasta water
8 oz
portabella mushrooms, sliced
3 medium
- large cloves garlic, minced
1 medium
- large onion, chopped


1 c
flavorful beef broth- add some buillion to make sure its flavorful and rich - i actually made my own with 1 cup warm water and added about 1 1/2 tablespoon beef bouillon
1 c
dry white wine
4 Tbsp
each, butter & flour
& pepper to taste
1 Tbsp
parsley paste or fresh chopped parsley
1/ 2 c
sour cream

Directions Step-By-Step

Cook pasta according to directions on package. Al dente. Drain and save 1 cup pasta water.
While pasta cooks, make sauce.

In a deep large skillet ( chicken fryer pan ) melt 1 tablespoon butter over medium heat. Once bubbly add the pork in a single layer - salt and pepper. Cook until juices run clear, about 10 minutes or until pork starts to brown and all juice evaporates. Remove pork to a bowl.
Add the other tablespoon of butter to same skillet. Once hot add the mushrooms, garlic, onion & salt, pepper to taste.
Cook and stir until onions are tender and mushrooms have lost most of their moisture.

Remove from pan to a bowl.
In the same skillet, add 4 tablespoons butter and over medium heat melt until bubbly. Stir in the flour and cook for a few minutes, making sure not to burn.
Add the broth and wine and cook until starts to thicken. Remain stirring to assure no lumps. I use a whisk. I also added some salt and pepper.
Once thickened and smooth, stir in the pasta water. Bring back to a boil and stir in the vegetables, parsley, pork and pasta. Bring back to a light boil until all is heated through.
Remove pan from stove and stir in the sour cream. Serve hot immediately.
Can top with a dollop of sour cream if you please.

Serve with a slice of Italian or French bread to sop up the yummy sauce.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American