Creamy Pork Stroganoff

• lbs pork tenderloin, sliced into 1/4 inch strips↗1 1⁄2
• lb white button mushrooms, sliced↗1
• medium white onion, sliced thin↗1
• medium red onion, sliced thin↗1
• tablespoon whole grain mustard↗1
• cup dry white wine↗1
• cup heavy cream↗1⁄2
• cup creme fraiche↗1⁄2
• tablespoons butter↗2
• tablespoons oil2
• salt and black pepper, to taste
• Optional Marinade
• tablespoons lemon juice (optional)↗3
• tablespoon lime juice (optional)↗1
• tablespoon honey (optional)↗1
• teaspoons dry mustard (optional)2

Step-by-step instructions

1. 1

   In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.

2. 2

   Melt the butter and oil in heavy frying pan,(I use my dutch oven).

3. 3

   Add onions and cook to soften for 3 - 4 minutes.

4. 4

   Remove the onions with a slotted spoon to a small bowl.

5. 5

   Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).

6. 6

   Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.

7. 7

   Add the creme fraiche and season with a little salt and freshly ground black pepper.

8. 8

   Bring to vigorous simmer and cook until reduced to a creamy consistancy.

9. 9

   Remove from heat and stir in heavy cream.

10. 10

    Serve over a bed of rice or noodles.