The finished recipe. Pork Stroganoff with Brown RiceIngredients 1 to 6. 170 g Pork tenderloin (Cut into finger-width strips. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 150 g Mushrooms (Chestnut ones, thickly sliced.). 60 g Onion. 1 clove, about 3 g Garlic. Two teaspoons Paprika. 1 tsp, about 6 g Dijon mustardIngredients 7 to 11. 100 g Chicken stock (Made up from a cube or a pot.). 50 g Greek yogurt, 5% fat. 140 g Cooked brown rice (Cooked weight.). 1 tsp (5 g) Olive oil. A handful, chopped Fresh parsleyStep 1. Sear the pork strips in the oil in a very hot pan for two minutes, in one layer, until browned but not cooked through. Lift them out.Step 2. Fry the mushrooms in the same pan over a high heat until they have given up their water and browned, then add the onion and cook for four minutes. Stir in the garlic and paprika.Step 3. Add the stock and mustard and bubble for two minutes, then return the pork and simmer for two more until it is just cooked.Step 4. Take the pan off the heat, stir in the yogurt and parsley and serve over the rice.
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