Pork, Gin & Juniper Stroganoff
Pork, Gin & Juniper Stroganoff

Pork, Gin & Juniper Stroganoff

A harmonious blend of rich pork, aromatic juniper, and the botanical essence of gin, creating a uniquely flavourful and indulgent stroganoff
4 from 1 vote
Print Pin Rate
Main Course
Pork, Gin & Juniper Stroganoff Aisling Larkin
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients

  • 500 g pork fillet thinly sliced
  • 1 ½ red onions thinly sliced
  • 2 red peppers thinly sliced
  • 4 garlic cloves minced
  • 1 tsp juniper berries approximately 10 berries, crushed
  • 50 ml gin
  • 2 tbsp Dijon mustard
  • 1 stock pot beef or vegetable
  • 1 tsp smoked paprika
  • 250 g cream
  • 200 g crème fraiche
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Instructions

  • Heat some cooking oil in a large pot over medium-high heat.
  • Add the thinly sliced pork fillet to the pot and cook until browned on all sides. Remove the pork and set it aside.
  • In the same pot, add a bit more oil if needed, then add the sliced red onions and red peppers. Sauté them until they are softened and slightly caramelised.
  • Add the minced garlic and crushed juniper berries. Cook for another minute, stirring constantly to prevent burning.
  • Pour in the gin and let it simmer for a couple of minutes to allow the alcohol to cook off and the flavours to meld.
  • Stir in the Dijon mustard, stock pot, and smoked paprika until well combined.
  • Return the cooked pork fillet to the skillet, stirring to coat it evenly with the sauce.
  • Lower the heat to medium-low and pour in the cream and crème fraîche. Stir well to combine all the ingredients.
  • Allow the stroganoff to simmer gently for about 5-7 minutes, or until the sauce has thickened slightly and the pork is cooked through.
  • Garnish with fresh parsley if desired. It pairs well with rice, pasta, or crusty bread.

One Response

  1. 4 stars
    It was delicious, thank you Aisling. I saw mushrooms in the photo but they weren’t in the recipe – but I put them in anyway and the whole thing was a great success.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating