Pork Stroganoff


Slices of pork tenderloin, in a three mustard creme fraiche and portobello mushroom sauce.

Sold Out£8.30
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A classic creamy dish of pork tenderloin and field mushrooms with wholegrain, Dijon and English mustard and white wine, Longley Farm crème fraîche, finished with parsley.

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Ingredients: Pork Fillet (54.4%), Creme Fraiche (MILK), Onions, Mushroom, White Wine (SULPHITES), Butter [Jersey Cream (MILK), Salt], Wholegrain MUSTARD [Water, Vinegar, MUSTARD Seed (28%), Honey, Salt, Natural Flavouring, Tarragon], Dijon MUSTARD [Water, MUSTARD Seeds(30%), Spirit Vinegar, Sea Salt, Preservative (SODIUM HYDROGEN SULPHITE)], Brandy, MUSTARD Powder [MUSTARD Flour], Pink Salt, Black Pepper

Cooking instructions.

For best results, defrost overnight and reheat slowly in a saucepan until bubbling and piping hot.

If cooking from frozen- microwave from frozen, open one corner of the container and cook on high for 6 minutes, stir and then cook again on high for a further 3 minutes, rest for 2 minutes.


Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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