Green Cuisine: Riddles’ Pork Tenderloin Stroganoff

Green Cuisine Recipe:
Riddles' Pork Tenderloin Stroganoff

Most pork found at the supermarket comes from pigs bred for extreme leanness and raised in confinement—with a heavy dose of antibiotics. In contrast with this industrially produced pork, which is often dry and bland, farmer Russ Kremer’s pork is juicy and highly flavorful.

To cut down on fat, you can use olive oil and reduced fat sour cream (or a combination of sour cream and plain nonfat yogurt—yogurt alone would be too thin and tangy). In summer, Ayers dices the crowd-pleasing homegrown tomatoes Riddles is known for to garnish this dish. For spring, sliced green onions or chopped fresh parsley would make a bright, seasonal garnish.

Return to the Green Cuisine home page for a slideshow featuring Missouri hog farmer Russ Kremer and restaurant owners Andy and KT Ayers, whose family-run restaurant has been serving up fresh, locally grown foods to St. Louis residents for decades.

Riddles’ Pork Tenderloin Stroganoff

Ingredients:

• 8 tablespoons butter, olive oil, or a combination
• ½ pound fresh mushrooms, cleaned and sliced
• 1 medium yellow onion, diced
• 1½ pounds pork tenderloin, sliced
• flour for dredging
• salt and pepper to taste
• ½ cup cooking brandy
• ½ cup dry white cocktail sherry
• 1/3 cup soy sauce
• 1 cup sour cream
• 4 ounces egg noodles

Carefully pound the pork slices with a meat mallet to flatten. Lightly dredge the slices in the flour and sprinkle with salt and pepper.

Melt the butter in a large sauté pan over medium heat. Add the mushrooms and onion, and sauté briefly. Push the mushroom mixture to the edges of the pan and drop the pork slices in the hot butter. Raise the heat and cook the pork about one minute per side.

Add the brandy, sherry, and soy sauce to the pan and heat briefly. If using a gas range,* carefully tip the pan toward the burner’s flame to ignite the liquids. Immediately return the pan to a horizontal position on the burner and shake gently until the flames die out. Remove the pork slices to a plate to avoid over-cooking.

Lower the heat to medium and simmer the pan juices until they are reduced by two-thirds. Add the sour cream and stir for a minute or two until the sauce is heated through. Return the pork to the sauce to re-warm, and remove pan from burner.

Meanwhile, cook egg noodles according to package directions. Drain and divide among four plates. Top with the pork slices, spoon the sauce over, garnish as desired, and serve immediately.

Serves 4.

* Note: If you are using an electric range, don’t try to flame the liquor. Be sure to reduce the liquid in the pan long enough to evaporate the alcohol.

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