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About the Recipe: Stroganoff is usually served as a beef dish, but for this recipe we used pork loin. Cooked in an Instant Pot, the meat is very tender and full of flavor. Serve with mashed potatoes/cauliflower and smothered with a thick yogurt cream gravy. It’s full of old-fashioned flavor and uses your favorite Instant Pot.
Searing the Pork: Cut the pork loin into four equal pieces; season with salt and black pepper. Using the sauté function of the Instant Pot set on high, if available, heat oil in slow cooker (or in a sauté pan if desired). Sear pork pieces until browned on all sides, about 12 minutes. You may have to do this in batches.
Add Any Meat Juices: When pork is browned, return to the Instant Pot along with any juices if you put them on a plate.
Cooking the Pork: In a bowl, combine chicken stock, olive oil, thyme, black pepper, and Dijon mustard. Pour into the pot with the pork. Add the chopped mushrooms and onions. Cover the Instant Pot; cook on high pressure for 80 minutes. Let the pressure release naturally.
Adjust Seasoning: Remove pork from the cooking liquid. Taste the juices or au jus; adjust seasoning if desired.
Prepare Yogurt Sauce: In a small bowl, stir together the yogurt and flour; add to liquid in slow cooker or stove pan; Cook until thickened as desired
To Serve: Shred pork into bite-size pieces, toss with some gravy. Place potato cauliflower mash on plate; arrange pork in center; drizzle with remaining gravy.
Serves: 4
pdf for Copy of Recipe – Shredded Pork Stroganoff Style
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